Eating seasonal fruits is healthy and also environment friendly. Guavas are in season and we are enjoying it to the fullest.
I love making jams and my son Avvi loves eating it. Making jams at home makes me control the amount of sugar that goes into it and also, its preservative free.
This is very flavourful jam and totally worth the tedious process as the result is awesome. Make sure you use ripe guavas. I have used the white variety guavas and not the red ones.
1 kg ripe guava
Wash and chop the guavas into pieces.
Place it in a vessel and add just enough water to soak the pieces.
Put the vessel in pressure cooker and cook till two whistles and let it cool completely.
Then blend the cooked guava roughly along with water.
Sieve this paste through a muslin cloth to get smooth pulp. Measure the pulp. (I got 3 cups of pulp)
For 3 cups of pulp add 2.5 cups granulated sugar (That is sugar equal to pulp minus 1/2 cup). And for each cup of pulp add 1 tbsp of lemon juice.
Heat this mixture in thick bottom non-reactive metal pan on high flame. Once the mixture starts to bubble lower the heat and keep stirring occasionally.
Jam will be done when the mixture coats the spoon. You can also place a small drop of hot mixture on plate and let it cool, if required in refrigerator, and check the consistency.
Cool the mixture and store it in sterilized jars. Once completely cooled I store the jam in refrigerator.