How to Make Guava Jam | Amazing Procedure for Making Guava Jam|

In this article, we are going to know about how to make guava jam. We will share a complete strategy to make guava jam and it will be so delicious.

Guava Jam is one of the processed goods made from guava fruits. Jelly and nectar are two more processed items. Guava jam is sometimes known as guava marmalade since it contains skin. Guava jam, along with other processed goods, has become staples in many people’s pantries and grocery shops worldwide. It is also known as guava butter due to its smooth, buttery feel. Different guava varieties may be used to prepare and make guava jam, but pink guava is the best since it is sweet and tasty. The texture and flavor of guavas significantly impact the taste of jam.

If the texture of the guava used to make guava jam is gritty, the jam will undoubtedly be gritty. Jam and jelly are both types of fruit preparations that are commonly used as a culinary complement. They differ in terms of the ingredients, the physical form of the fruit, and how they are manufactured. Jelly is a transparent spread prepared from firmed fruit (or vegetable) juice and pectin. Jam is a product produced from entire fruit chopped into bits or mashed. Jams include fruit pulp, whereas jellies contain fruit juice.

What differentiates Jam from Jelly?

Unlike guava jellies, jams are considerably easier to produce since they employ the bulk of the fruit in their preparation, unlike jelly, which just uses juice. Aside from cooking processes, their texture separates the two; whereas jelly was formed from its liquid, the jam was manufactured or prepared to utilize the fruit itself. Jelly is slightly trickier to make than jam since it is more challenging to achieve the desired consistency for its liquid.

Delicious, sweet, and tarty but flavorful, jams, jellies, and marmalade are much more than fruit spreads; the very perfume of these delicious sweets is enough to evoke childhood memories of a little bit of bread piled with these fruity sweet pleasures. Surprisingly, the flavor and texture of these sweet treats are comparable, as is their production method, which involves boiling pectin, sugar, and acid.

guava best jam

While most of us still find it difficult to distinguish between jams, jellies, and marmalade, here’s an explanation of what makes these three similar foods so distinct.

What are jellies?

These sweet, wiggly, and fragrant jellies may enhance any dessert or bread treat, but what distinguishes them? The variation in flavor and texture of jelly is determined by its components and method of preparation. Because jelly is prepared from fruit juice rather than fruit pulp, it has a solid, transparent, smooth, wiggly, and homogenous consistency. Jellies are created by heating fruit juice with sugar to release pectin, which is naturally present in fruits and aids in thickening the juice’s texture. Sweeteners are sometimes added to the jelly mixture to improve the texture of the pectin. Jellies have a thick and solid consistency and are ideal for serving with toast, puddings, bagels, scones, or croissants.

What is jam?

Jams, instead of jellies, are sweet, loose, and chunky. Jams are produced with mashed or diced fresh fruits and sugar, which results in a more delectable sweet spread that mixes well with virtually anything, such as parfaits, granola, or smoothie bowls or shakes. Jam is produced with fully ripe fruit, which is why most jams contain fruit fragments. Sweeteners are added to commercial pectin to get the required consistency. In the case of jams, the sugar-to-fruit ratio must be 1:1. Jams’ loose and silky consistency makes it easy to add to any dessert or just pour over shakes or smoothies, whilst jellies’ thick texture may be stacked on toasts or pancakes.

These popular fruits may appear identical, yet there are significant differences in flavor, flavor, preparation method, and substances utilized. While jellies are hard and thick, jams are loose and filled with fruit chunks that go nicely with virtually everything. On the other hand, marmalade has a strong perfume and flavor but also a mild bitterness due to the addition of peels, almonds, and other components. While the rest uses entire ripe fruits and fruit extracts, jellies use only fruit juice.

How to Make Guava Jam | Procedure for Making Guava Jam

Guava is a tropical and beautiful fruit with a distinct scent and flavor similar to pear, strawberry, or papaya. The amount and hardness of the seeds in the center pulp of guava fruit vary depending on the species. Though guavas have many seeds, the pink flesh is highly delicious, which is why people like collecting the fruit through the roots for jam. Guava is consumed fresh or cooked in various places.

Procedure For Making Guava Jam

Guava puree has been used in puddings, cakes, jams, sauces, ice creams, and jelly. Because of their high pectin content, guavas are often used to produce preserves and sweets.

Step 1: Boil and chop the guavas.

To make this excellent jam, carefully wash the guavas and cut them into little pieces. Then, over medium heat, add water to a deep-bottomed pan. Bring the water to a boil, then add the diced guavas and cook them as well.

Step 1: 5 Mash the guavas and strain to remove the seeds

When the guavas are done, drain the water and place them in a basin to chill. When the guavas have cooled, crush them and drain them through a jelly cloth.

Step 3: Cook the guava pulp in a pan with sugar and citric acid.

Return the pan to a moderate temperature and add the sugar, 1/2 teaspoon citric acid, and the strained guava pulp and juice. Bring this mixture to a boil while continually stirring it. Allow a few minutes for the mixture to thicken.

Step 4: When the mixture thickens, set it aside to cool.

Remove from the fire when the mixture thickens to a jam-like consistency and cools to room temperature.

Step 5: Keep in airtight containers.

This guava jam should be stored in airtight containers or bottles. Remove any residue from the top of the jar or container. Serve the delectable guava jam with toast or as a topping for your favorite dish.

Tips

  • Sugar should be half as much as guava puree. You may alter the sugar depending on how much you have.
  • Because this is a handmade jam, it will keep in the refrigerator for up to two weeks.
  • When the jam is still warm, do not place it in the refrigerator. Before refrigerating, allow it to return to room temperature.
  • You may substitute regular delicious guavas if you can’t get the pink ones.
  • You may also substitute lemon or lime juice for the citric acid.
  • While heating the Guava puree, add 1–2 teaspoons of pectin to get a jelly-like consistency.

Before Making Guava Jam, Here’s What You Should Know

  • First, you should know that some individuals may use canned guava shells to create guava jam when fresh fruit is unavailable. However, creating jams with fresh and ripe guavas is preferable.
  • Furthermore, it’s fantastic to know that Guava jam may be manufactured or prepared at home, especially without pectin, because guava naturally makes a large amount of pectin. You must also take care not to overcook the jam when preparing it.
  • As a result, you should know that peeling guava for jam is optional since the skins are edible once the guavas are ripe; it is also soft and readily combined. To shorten cooking time, remember to use less water at the start.
  • Add a little pectin towards the end or simmer for a longer period to thicken the guava jam. Finally, guava jam can be grainy if the guava fruit used has a gritty texture and bitter if you use sugar that has been burned on high heat or fruit that tastes harsh.
  • Ingredients and materials
  • Guavas, water, knife, pressure cooker, potato masher, sieve/strainer, lemon juice, sugar, salt, sauce pot or pan, cup, and sterilized bottles are the materials and components needed.

Ingredients used in making Guava Jam

Guavas can blossom all year, although they are most readily accessible on the market from November to April. Guavas mature slowly. Hubby likes hard green guavas with a tart flavor, while we prefer matured golden guavas, which you need for jam.

Guava jam contains the following ingredients:

Sugar: Used much less sugar in this jam, but it’s still tasty and healthy. Used 2 cups of sugar for 1 kilogram (2.2 pounds) of toast, which is pretty sweet. Use at least 1.5 cups of sugar and a naturally sweet kind of guava for low-sugar jam. If you like more sweetness, you may easily add additional sugar.

Lemon juice: Guava has a lot of pectin. Lemon’s acidity aids in the activation of natural pectin. You may add extra lemon juice for a somewhat acidic flavor that contrasts well with the sweetness.

Spices: Cardamom, cinnamon, and saffron are completely optional. For background flavor, I used two spices in very small amounts. You can’t taste it in a jam, so skip it. We haven’t tasted saffron yet, but sure it’ll be delicious if you enjoy saffron.

Guava Jelly: Assume you’re familiar with guavas. And the guava jam smells and tastes like guavas. Guava fruit has a flavor that is difficult to define.

Amazing Benefits of Guava Seeds

How long can guava jam be stored?

Why Without preservatives, homemade guava jam keeps in the fridge for 6–8 weeks or longer. Serve with a clean spoon each time.

  • Jam may be frozen and stored for up to 6 months. Even though they seldom endure that long.
  • If you wish to seal and preserve jam in the pantry at room temperature. After that, follow the hot water bath canning instructions and keep the jam in the refrigerator after opening.

Straining strategy for increased yield

Follow the procedures below if your guava has few seeds, like mine, and you want every last drop of purée.

1. It is recommended to remove the top and bottom of the guava. Also, remove any black skin from the guava. The guava should then be sliced into big bits. Fill a saucepan halfway with water and add the guava. (We don’t want a lot of water or guava submerged. Just enough water to create steam and aid in the blending.)

2. Boil the guava for 10–15 minutes over medium heat, covered, until soft.

3. Mix the pan from the heat with an immersion blender. Only a few pulses are required to create puree for simple straining. Blending seeds is not recommended. (Don’t skip the mixing since straining immediately requires too much work.)

4. Strain the purée to remove the seeds.

Guava Jam

5. Stir in the sugar, lemon juice, and spices (if using). Cook jams for about 30 minutes on medium heat, stirring occasionally.

6. As the jam approaches the set point, frequent stirring and close monitoring will be required. When stirring around the set point, you should be able to see the bottom of the pot clearly, as seen in the photo.

7. The jam will thickly coat the spatula as you draw the line. (If you overheat the sugar, it will caramelize and burn, making the jam bitter.) Remove the cinnamon and cardamom pods.

8. Pour hot jam into clean, preferably sterilized jars. Turn the jars over down and seal the lids. (This creates a vacuum and helps to prevent condensation. You may even test the seal, but make sure the jar is filled with just a 12-inch gap on top.)

9. Refrigerate this no-pectin guava jam if not used right away. If you want to preserve it in the pantry longer, sterilize it well, seal it for canning, and use the water bath technique. If canning is too much for you, freeze the guava jam.

  • Guava jam is similar to guava preserves and may be used in various dishes.
  • Guava jam may be used in jam biscuits, toast, filler, and parfaits with yogurt.
  • Guava lemonade may be made by combining the jam with water, lemon, and sugar.

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