Make Homemade Guava Jam
Edited by Emmanuel M. Lardizabal, Eng, Rebecca M., Lynn and 8 others
Guava is a green, tropical fruit that's found in various sizes and shapes. I can be oblong or circular, about 4-12 centimeters long, depending on the species. It is also a fruit with various uses, from a decorative piece, to shakes to jam. Guava is rich in vitamin C, high in fiber, contains beneficial nutrients the body requires and is low in calories, making it ideal in may ways.
- 1 Ingredients
- 2 Steps to make a delicious guava jam
- 3 Nutritional benefits of guava
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4 Questions and Answers
- 4.1 Should I use ripe guava to make jam?
- 4.2 What is the replacement of Citric acid?
- 4.3 I don't have citric acid. What can I use?
- 4.4 How do I make guava jelly using pectin?
- 4.5 Where can I buy citric acid for guava jam?
- 4.6 How to make a papaya jam, kindly give me a short example for that?
- 4.7 Why do you have to remove the seeds?
- 4.8 These are real small guava's how do you get the seeds out?
- 4.9 Is this water in addition to the water that was added to cook the fruit?
- 4.10 What is the measurement of the flour?
- 4.11 If I do not use flour, what will happen?
- 4.12 How does one remove the guava seeds from the pulp left behind after draining?
- 4.13 How do I strain the guava as mentioned on this article as I do not understand?
- 5 Comments
- 6 User Reviews
Ingredients
Gather all the following Ingredients needed
- 11 kilo guavas.You need to use ripe guavas for this recipe, because they are easier to cook and have a sweeter taste. Guavas that are not quite ripe won't work well for jam, as they do not soften properly.
Advertisement - 26 tablespoons of all-purpose flour. The flour will be used to make the jam sticky. The flour can be any brand that you like, as long as it is all-purpose. Do not use too much flour, as it may cause the jam to stiffen, rather than just making it sticky.Advertisement
- 31 kilo sugar. Sugar is needed to sweeten the guava jam, and eliminate the sour taste produce by the guava.
- 41 tablespoon citric acid. This is to give a tangy taste to your jam. It is also necessary for preserving the jam.
- 56 cups of water.
Steps to make a delicious guava jam
- 1Wash the guava fruit thoroughly to remove the dirt.Advertisement
- 2Peel the guava fruit.
- 3Cut the guava into cubes. This makes it easier to cook.
- 4Put the water and cubed guavas into a pot.
- 5Add water to be level with the fruit.
- 6Bring it to a boil, and continue boiling for 10-15 minutes. Do not add more water or add small amounts of water, as it will adversely affect the consistency of your jam.
- 7After boiling the guavas, take off the heat and mash them on a jelly or cheesecloth over a bowl. Save the juice from the strained fruit.
- 8Add the citric acid, sugar and the guava juice you reserved in the step above to a pot. Over low heat, bring the mixture to a simmer.
- 9While simmering, stir continually. After you remove the seeds, you may also use the guava mash and add it to the simmering mixture of citric acid, sugar and guava juice.
- 10Add 6 tablespoons of flour to the 6 cups of water.
- 11Stir in the flour/water to the simmering mixture. Stir continuously - this is to avoid the jam from hardening. Cook the jam for 20-25 minutes.
- 12After cooking it for 20-25 minutes, you can put the jam in sterilized jars.
- 13Seal securely
- 14Start enjoying your homemade guava jam.
Never leave the jam unattended while cooking.
Nutritional benefits of guava
- 1Guava is rich in soluble dietary fiber. It is helpful in protecting the colon mucous membrane from toxins that may cause cancer.
Questions and Answers
Should I use ripe guava to make jam?
Yes, ripe guavas are required for making guava jam. Not fully-grown guavas are hard, and they will slow down the cooking process. As a matter of fact, the entire guava fruit is edible when it is ripe. Ripe guavas are best eaten fresh, and excellent for making jam. You can easily cut them in half and scoop out the insides. If they are not ripe, they will be very pungent when eaten and difficult to chew, slice, or cook. Tart guavas can be cooked for making syrup or pureed to make a drink, but for making a jam, you should use ripe guavas.
What is the replacement of Citric acid?
I don't have Citric acid at home. I don't know it.
Citric Acid can be found in most baking aisles of grocery stores as well as pharmacies and craft stores. Sometimes it will be located with the supplies for canning when local fruits and vegetables are in season. You can also purchase citric acid online from sites like Amazon and Ebay.
I don't have citric acid. What can I use?
I don't have citric acid. What can I use for guava jam
1 tablespoon of citric acid can be replaced with 1/4 cup lemon or lime juice. You may have to adjust the simmering time of the jam or add 5 and 3/4 cup water with the 1/4 cup lemon juice instead of the full 6 cups of water the recipe calls for.
How do I make guava jelly using pectin?
What is the big difference between guava jelly and guava jam?. I have tried: I have only eaten guava raw or in fruit syrup. I think it was caused by: Can you make a jam with pectin too, or is it only guava jelly that is made with pectin.
Jelly is made strictly from fruit juice while jam is made using the juice as well as the fruit pulp. Pectin naturally occurs when you add sugar to fruit and boil the fruit. You can add pectin to fruit juice to make a jelly faster however it is not needed in the recipe above.
Where can I buy citric acid for guava jam?
Because we will have a project. So I don't know where to find citric acid
The answer is posted above in another answer. Good luck on your project.
How to make a papaya jam, kindly give me a short example for that?
How to make a papaya jam, kindly give me a short example that. I have tried: Since not so
Substitute the papaya for the guava in this recipe and you can make papaya jam. Papaya fruit is close in texture to the guava fruit so a 1 for 1 switch should work.
Why do you have to remove the seeds?
First time making jam. I am using home grown guavas. they are small with yellow skin.. I have tried: Did not try yet. Seeking information first.. I think it was caused by: N.A.
When you are simmering the fruit, the seeds will float freely and you can strain them out with a slotted spoon. It is best to do it before the jam begins to thicken.
These are real small guava's how do you get the seeds out?
How do you get the seeds out? they are small Mexican ones.
When I have made this with smaller guavas, you can wait until the seeds loosen from the fruit flesh during the simmering. Place a strainer over a large boil and pass the liquid from the pan through. Then take the liquid and continue on the stove without the seeds.
Is this water in addition to the water that was added to cook the fruit?
What does this mean? I've already asked the question.. I have tried: I added 6 more cups water with the flour.. I think it was caused by: Too much water
The water that you used to cook the fruit is either reserved or tossed out. If you reserve it, then only add if you think the jam needs more liquid. The 6 cups of water and the flour is added later to thicken the jam.
What is the measurement of the flour?
How many tablespoon, teaspoon or cup will I put into the water?
The water to flour ratio is 1 tablespoon of flour to 1 cup of water. For this recipe, use 6 tablespoons of flour to 6 cups of water.
If I do not use flour, what will happen?
I do not want to use flour. What else can I use?. I have tried: I have tried without adding flour.
You can use Arrowroot flour, Pectin, or Cornstarch as a thickening agent for this jam. The Cornstarch, however, may lose potency with the citric acid.
How does one remove the guava seeds from the pulp left behind after draining?
The instruction says, remove seeds but the question is how ? And can they be put to some use instead of wasting them ?
To remove them from the flesh after you strain the mixture, run a fork through the fruit mash and pull the seeds out. You can then dry them on a tray and use them to sprinkle on top of yogurt or salads as a garnish. They also make a great abrasive agent for homemade exfoliant scrubs. Be careful when consuming too much of them because they are a natural laxative but ingested in moderation is an excellent way to use them.
To make an exfoliating Guava face mask:
- 1Reserve the mashed fruit and seeds.
- 2Put them in a blender or food processor and add two tablespoons of oatmeal.
- 3Pulse until you get a paste.
- 4You can add green tea or Coconut oil if you would like a thinner paste.
- 5Store in your refrigerator using an air tight container.
- 6Apply to your face twice a week. Wait 30 minutes and then remove while rubbing your face lightly in a circular motion.
How do I strain the guava as mentioned on this article as I do not understand?
I do not have a jelly or cheesecloth to use. Is a seize a good substitute
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