Wash, peel and cut guavas into small pieces.(about 1/2 inch pieces)
GUAVA JAM :
Ingredients:
1 kg Ripe guavas
3 cups sugar
a pinch of saffron for colour
Method:
1. Wash, peel and cut guavas into small pieces.(about 1/2 inch pieces.)
2. Steam them for 5 to 10 min in a cooker.The Guava should get soft and pulpy. Remove from stove. Set aside to cool for 15 minutes.
3. Now mash and strain. Pour the mixture through a metal sifter (into a pan) to separate out the seeds. Use a spoon to force the mixture through the sifter. Pass the mixture through the sifter for a second time. Discard the seeds.
4. Put the mixture of guava pulp and sugar on flame. Jam should simmer at a very slow boil. Adjust the heat if necessary. If it is too high, the jam will burn.
5. Stir well with a wooden ladle.
6. When it thickens, remove it from the heat. Add saffron. The jam will be caramel colour. Add more strands if u want a darker colour.
7. Transfer jam into clean & dry jars and refrigerate. Jam will stiffen as it cools.
8. Seal the jar tightly.
Ingredients:
1 kg Ripe guavas
3 cups sugar
a pinch of saffron for colour
Method:
1. Wash, peel and cut guavas into small pieces.(about 1/2 inch pieces.)
2. Steam them for 5 to 10 min in a cooker.The Guava should get soft and pulpy. Remove from stove. Set aside to cool for 15 minutes.
3. Now mash and strain. Pour the mixture through a metal sifter (into a pan) to separate out the seeds. Use a spoon to force the mixture through the sifter. Pass the mixture through the sifter for a second time. Discard the seeds.
4. Put the mixture of guava pulp and sugar on flame. Jam should simmer at a very slow boil. Adjust the heat if necessary. If it is too high, the jam will burn.
5. Stir well with a wooden ladle.
6. When it thickens, remove it from the heat. Add saffron. The jam will be caramel colour. Add more strands if u want a darker colour.
7. Transfer jam into clean & dry jars and refrigerate. Jam will stiffen as it cools.
8. Seal the jar tightly.
Beautiful! How can you give it away?
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