Guava jam is a tasty spread for toast, crackers, or as a glaze on chicken, pork or duck.
Guavas are naturally high in pectin, so for this jam you do not need to add artificial pectin, as with most other jam recipes.
Making the jam requires about 90 minutes cooking, and will make over a litre of jam. This will fill six or seven 175ml jars.
To sterilise the jars, wash them thoroughly in very hot water, then dry them in the oven at 140°, or in the microwave on High for 45 seconds. If you use jars with rubber seals, don't put the seals in the oven, the heat will damage them. Boil them for several minutes in a saucepan.
4 cups water
4 cups sugar
zest of 1 lemon
1 Tbsp vinegar
1 tsp salt
Wash the guavas in clean water, and pat them dry with a paper towel.
Cut each fruit into 3cm cubes.
Place them in a saucepan and pour the water over them.
Add the juice of 1 lemon, zest, vinegar and salt.
Stir and bring to the boil.
Reduce the heat and simmer until the flesh of the guavas starts to separate from the skin. This takes about 30-40 minutes.
Strain the guava mixture into a large bowl, using the back of a spoon to push the flesh through the strainer.
Throw away the skin and seeds left in the strainer.
Pour the strained guava mixture into a saucepan, add the sugar and the juice of 1 lemon.
Bring to the boil for 5 minutes, continuously stirring to dissolve the sugar.
Reduce the heat and simmer for 30 minutes, stirring every 5 minutes.
Pour the jam into the jars and refrigerate when cool.