How to Make Easy Homemade Guava Jam
Aside from the deliciously sweet, golden mangoes, another fruit that best describes summer in tropical countries (like the Philippines) is guava. This plant belongs to the myrtle family. It bears round fruits with colors that range from green, to yellow. and even red. Guava can be eaten as it is, but it can be used as ingredients on drinks, cakes, marmalade, jam, candies, and even savory dishes. Though it's quite underrated and usually taken for granted, these little guys can also be an equally refreshing treat in the middle of the scorching summer heat!
Moreover, the guava fruit is fortified with essential nutrients that our bodies need. Apart from antioxidants and Ascorbic Acid or Vitamin C that helps boost the immune system, here is a table of it's nutritional value:
The only issue with these fruits is it texture. It's seedy the flesh is hard. People may hesitate to take a bite to it sometimes. But if you really want to enjoy these fruits minus it's rock hard texture, why don't you turn into a jam? Wanna know how? Here's a succinct guide that you can print for your reference:
- 1 kilo ripe guava (peeled)
- ¼ kilo brown sugar
- 2 tbsp of lemon juice (you can use other citrus fruits like calamansi)
- 3 cups of water
- Jar (cleaned and wiped dry)
Jam or Jelly?
What is the difference between Jam and Jelly?
- Jelly is made from the juice, while jam is made up of the flesh.
- Wash guavas. Peel each fruit and place in a squeaky clean bowl. Then, cut each peeled guava in halves and remove seeds using a spoon. Set the flesh aside.
- Keep the seeds in a casserole and add one cup of water. Let it simmer for 5-10 minutes to release its juices.
- Drain the liquid using a strainer or a clean cheesecloth. Put the liquid in a cup and set it aside.
- In a blender, put two cups of water and the liquid that you obtained from boiling the seeds along with the guava flesh. Blend the mixture until it turns into a smoothie.
- Pour the mixture into a casserole and bring it to a boil in moderate heat. Then, add the brown sugar and the calamansi juice and continuously mix until it changes its color.
- Once the mixture turned brown and thick, turn off the stove and let your guava jam cool. Place the finished product on a clean jar and you are ready to munch on your sweet homemade guava jam.
- This process is also applicable to fleshy fruits like mangoes, strawberries, peaches, apples and others.
- If you want your guava jam with a little chunk, you can just slice the flesh instead of putting it in a blender.
- Once your guava jam has cooled down to normal room temperature, seal the jar and place it inside your fridge.
- If you don’t have lemons, you can use any citrus fruits like lime or calamansi
- Using used jars in good condition can be a marvelous option. This way you are able to recycle.
Nutritional Facts (Amount per Cup/165 grams)
Amounts Per Selected Serving
Vitamin E (Alpha Tocopherol)