Strawberry Guava Jam

1. 1

   Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.

2. 2

   Place the seedy bowl into a blender and add just a tad of water and pulse a couple times. Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out.

3. 3

   Place the juice and meat with skins in a large pot and add water until it shows through the fruit.

4. 4

   Cook gently until guavas are tender, about 30 minutes.

5. 5

   Add lemon and sugar.

6. 6

   Stir the mixture until the sugar has dissolved.

7. 7

   After the jam comes to a full boil, let it cook for 15-20 minutes or until done.

8. 8

   Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam.

9. 9

   Pour into sterilized jars, seal and use safe canning methodology.

* Per serving · 4 servings · Values may vary.

No additional tips available.