Cuban style Guava Jam
This recipe is a family favorite passed down a few generations. I hope you enjoy it as much as we do.
My family loves this jam with cheese wedges or over cream cheese. I have also used it to make cheesecake and to flavor cakes and frostings.
YIELDS ABOUT 48OZ OF JAM
GREAT FOR CANNING!
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- 20 medium
- ripe guavas
- 3 c
- 1 pinch
- water as needed
1Wash and remove stems off the guavas.
2Scoop out the centers of the guavas and put in a separate container.
3Cut the guava pulp with skin into quarters and place in a blender to puree. At this point add enough water to help the mixture liquefy.
4Strain the puree really well and discard the skin and pulp left behind.
5At this point you can get the seeds and strain those as well, this part will require a spatula or the back of a spoon to help you get the puree through the strainer.
6Combine both strained puree's with the sugar into a pot. Cook on high until it comes to a boil, stirring constantly as to avoid sticking or burning.
7Add the pinch of salt and
Lower to medium heat. Continue to cook and stir occasionally for about 30 minutes.