How do you make guava jam?
How do you make guava jam?
How to make Guava Jam
- Place guavas in a medium-size saucepan and cover with the water. Turn heat to medium heat and cook for 15 minutes.
- Remove the seeds using a spoon to scoop them out.
- Place guavas, sugar, and 1 cup of the cooking water in your blender. Process until it looks like a fine pure.
How do you make guava jelly in Filipino style?
Recipe Steps Wash the guavas and slice into small pieces. Boil for 15-20 minutes or until it becomes very soft. Once they are soft, mash, or whisk it. Strain and continue to mash the cooked guavas to extract all the juice and pulp.
How do you make goyave de Chine jam?
To prepare this delicious jam recipe, wash the guavas thoroughly with water and chop into small pieces….Step 2 / 5 Mash the guavas & strain to remove seeds
- Step 3 / 5 Cook the guava pulp with sugar & citric acid.
- Step 4 / 5 Let it cool when the mixture thickens.
- Step 5 / 5 Store in airtight containers.
How do you thicken guava jelly?
Add pectin. Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed. Learn More About Pectin: What’s the Deal with Pectin?
How do you process guava?
Feel free to simply rinse the guava off and dive in, eating the rind and the seeds. In fact, the rind of a guava has more vitamin C than an entire orange. If you’d like to cut the guava, place it on a cutting board and halve it. Then slice it into wedges as you would an apple.
How do you make guava pulp?
Chop – Leave the skin on and quarter the whole fruit. Blend – Place chopped fruit in a blender or food processor and grind briefly. Strain – Spoon blended fruit into a strainer positioned over a bowl. Use the back of a spoon to press the puree through the strainer.
How do you make strawberry guava jam?
DIRECTIONS
- Select guavas that are still firm.
- Place the seedy bowl into a blender and add just a tad of water and pulse a couple times.
- Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
- Cook gently until guavas are tender, about 30 minutes.
- Add lemon and sugar.
Can I use citric acid instead of pectin?
Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam. Citric acid provides very consistent results, which is why I like to use it.
How long should jam boil for?
The jam must then be cooked over high heat in order to evaporate the water as quickly as possible and harness the power of the natural pectin. (Cooking time can vary, depending on a fruit’s water content, but once it’s at a rolling boil, expect to cook it for at least 40 to 50 minutes.
How do you know when jam is ready?
Take the jam off the heat while testing. Push your finger through the jam on the plate – you’re looking for it to wrinkle and not flood back in to fill the gap. If it’s not ready, turn the pan back on, simmer for five minutes and test again.
What is pectin in jam?
Pectin is a carbohydrate found mostly in the skin and core of raw fruit. In nature, it functions as the structural “cement” that helps hold cell walls together. In solution, pectin has the ability to form a mesh that traps liquid, sets as it cools, and, in the case of jam, cradles suspended pieces of fruit.
How do you preserve guava pulp?
To preserve guava for long periods of time, wash and peel the fruit before cutting it into halves or quarters. Then, place the fruit in an airtight container or resealable plastic bag, and pour simple syrup over it until the guava is submerged.
