Recipe For Guava Jelly

Guava Jam Recipe Keeping It Relle

WebJul 19, 2020 · Place cut guavas in a large pot and cover with about 4 cups of water. Set to high and boil for 20-30 minutes or until the skins have …

1. Rinse guavas. Cut off the top stem and the bottom nub. Then cut into fourths.
2. Place cut guavas in a large pot and cover with about 4 cups of water. Set to high and boil for 20-30 minutes or until the skins have softened.
3. Once softened, lower heat to low. Using an immersion blender, mix guava and water into a puree.
4. Place a sieve over a large bowl and pour the puree mixture through. Using a rubber spatula push the puree through the sieve retaining all the seeds. Discard the seeds.

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Guava Jam Recipe Mexico In My Kitchen

WebJan 26, 2020 · Place guavas in a medium-size saucepan and cover with the water. Turn heat to medium heat and cook for 15 minutes. The guavas …

1. Place guavas in a medium-size saucepan and cover with the water. Turn heat to medium heat and cook for 15 minutes. The guavas will look soft.
2. Remove the seeds using a spoon to scoop them out.
3. Place guavas, sugar, and 1 cup of the cooking water in your blender. Process until it looks like a fine pure. Remove the rest of the liquid from the saucepan, you can be used to make tea if you want.
4. Return the guava mix to the saucepan and cook again in low heat for about 30 minutes, stirring frequently. The jam will be ready when you can see the bottom of the saucepan while stirring the jam.

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Homemade Guava Jam Garlic & Zest

WebJul 31, 2023 · In a large non-reactive saucepan, combine the guava puree and sugar. Heat over medium-high heat, stirring regularly until the …

1. Slice the guavas in half crosswise and use a spoon to scoop out the flesh and seeds. Transfer the guava to a bowl and use a potato masher or the back of a fork to mash the flesh, then transfer to a blender. Add the juice of two limes. Turn the blender on low speed to break up the flesh without pulverizing the seeds, about 20-30 seconds. Set a sieve (not a fine mesh sieve) over a 2 or 4 cup glass measuring cup and pour the guava pulp into the sieve. Use the back of a spoon or a rubber spatula and stir and press the flesh and seeds against the side of the sieve, so that the fruit passes through, but the seeds remain in the sieve. Work on this for about 5 to ten minutes in order to process all the puree.
2. Confirm the amount of guava puree that you have by checking the measuring glass. Do this because you'll need half the amount of sugar than you have of the fruit. So if you have 2 cups of puree, you'll use 1 cup of sugar. Transfer the puree to a non-reactive pan. Add the sugar. Add 1 tablespoon of pectin for every cup of fruit you have. 2 cups fruit = 2 tablespoons pectin.
3. Heat over medium high heat stirring constantly until mixture comes to a rolling boil. Stir one minute and remove from heat. Transfer to a storage jar. Let cool to room temperature and refrigerate. Spread on toast, serve with a spread of cream cheese on crackers or swirl into yogurt

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