Jamie starting the guava jam!
Starting to add the lids to the guava jam.
The finished product! The guava jam was delish.
Check out this recipe for Guava jam we made through our Puree Project (check out our blog about that here) with Wislla Distribution! This was absolutely delicious put into cookies and pastries!
Guava Jam
Ingredients
- 8 cup Guava puree
- ½ cup Lemon juice (about 2-3 lemons)
- 3 tbsp Pomona's Universal Fruit Pectin*
- 4 tsp Calcium water This packet is included with the pectin above.
- 2 ½ cup Granulated Sugar
- 2 ½ tbsp Vanilla extract or vanilla bean paste
- 1 tbsp Almond extract
Instructions
- Start by measuring out your guava puree in a large measuring vessel. Juice about 2-3 lemons until you have 1/2 cup of juice, and set aside.
- Add calcium powder to a few tablespoons of water, stirring until dissolved.
- Combine prepared fruit puree and lemon juice in a heavy-bottomed pot (we use our enameled Dutch oven for this), adding calcium water, and stirring well.
- In a separate bowl, prepare all the dry ingredients by combining the sugar and pectin, and setting aside the extracts in another small bowl.
- Cook the fruit mixture for about 5-6 minutes on medium-high heat until warmed through and bubbling slightly.
- Bring mixture to a full rolling boil that cannot be stirred down (meaning you can still see bubbles even if you stir it), stirring constantly until then.
- Add the entire sugar and pectin mixture slowly, stirring to dissolve. Bring the mixture to a full rolling boil and stir constantly for 1 to 2 minutes.
- Remove from the heat and add the vanilla extract or vanilla bean paste, along with the almond extract. Taste the jam for consistency and flavor. Add more lemon juice or sugar if necessary.
- Boil water and pour it into mason jars to prevent cracking when adding the jam. Pour out water and pour jam into jars carefully with a funnel until about 1/4 inch of space is left, covering tight with lids.
- Keep in the fridge for up to 3 weeks (once opened), or boil the jars in a saucepan, with water covering 1-2 inches above the lids for 10 minutes to seal and keep in the pantry (a cool, dark place) for up to 1 year. Jars are sealed when you can press the tops of the lids and they don't pop or bounce back.
- Enjoy on toast, waffles, muffins, with ice cream, or on sandwiches!
Notes
- *If making jam to preserve fruit and not for immediate use, prepare water-bath canner, jars, and lids according to the manufacturer’s instructions.
