Catch all sweet and flowery tropical aromas and flavors in a guava jam jar. Try this easy-to-follow recipe with just three ingredients without pectin.
1 hr 10 mins
Guavas can bloom all year round, but it is easily available on market from November through April.
Chop off the top and bottom parts of guava. Also, chop off any dark skin on the guava. Then cut guava into large chunks. Fill a pot of water and place guava in it.
Cover the lid and boil guava for 10-15 minutes on medium heat until soft.
Remove from heat and blend with an immersion blender. Just a few pulses are enough to make puree for easy straining. Do not blend seeds.
Strain to get puree and separate the seeds.
Just add sugar, lemon juices, and spices (if using). Cook jam for about half an hour on medium heat with occasional stirring.
Frequently stirring will be necessary as the jam reaches the setting point. Around the setting point you'll be able to see the bottom of the pot clearly as shown in the photo.
When you draw the line on the spatula, the jam will coat the spatula thickly. Remove cinnamon sticks and cardamom pods.
Transfer hot jam plum jam to clean and preferably sterilized jars seal the lid and turn the jar upside down.
By Mariam Sodawater