Recipe
Guava Jam
Homemade guava jam, thick and bright red in color, ideal for using very ripe guavas and serving with cream cheese.
- Preparation15 min
- Cooking45 min
- Total time1 h
- Servings12 servings
- DifficultyEasy
Guava jam is a sweet ideal for using those guavas that are already very ripe. Cubans make many sweets with this fruit, and among the favorites is the jam, which is also used in many other preparations.
The guava is native to the tropical climates of America, Asia and Oceania, and is rich in fiber, folic acid, potassium and vitamins A and C.
Ingredients
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Method
- Wash the guavas well. If you wish, peel them (it is optional) and cut them into medium pieces.
CiberCuba - Bring the guava pieces to a boil in a pot with the water until they are soft.
- Drain the guavas and reserve the water, because you will need it to regulate the density of the jam.
- Blend the cooked guavas and add cooking water as needed according to the consistency of the pulp. It should have a medium thickness, never too liquid.
- When it has the consistency you like, strain the pulp to remove the seeds.
- Add the sugar to the pulp and cook over low heat, stirring continuously so it does not stick to the bottom, until it takes on a bright red color.
CiberCuba - Jar the jam in glass jars, hot or once cooled, as you prefer.
