Guava jam and jelly recipe

Name: Recette de confiture et de gelée de goyaviers
Prep time: 20 min
Cook time: 75 min
Total time: 105 min
Ingredients: 1 kg de goyaviers; 500 g de sucre de canne; 1 gousse de vanille

During my holiday in May, I took my family to visit the Plaine-des-Palmistes where we picked fruit in a guava orchard. It was a pleasant experience. We ate the acidic little red fruits while harvesting, and also brought some home. So I decided to make guava jam. Here’s the recipe. It’s easy so, after filling your bucket, head for the kitchen!

Discover this acidic little red fruit.

Eva

Guava jam recipe

Preparation time 20 minutes

Cooking time 30 + 45 minutes

Preparation

Clean the guavas and remove the heads.
Place the fruit in a saucepan with a little water and cook for 30 minutes over a medium heat.
Remove the guavas from the water and press to remove the seeds.
In a saucepan, mix the guava pulp with the sugar and vanilla pod.
Place over a high heat until the mixture boils, then simmer on a low heat for 45 minutes. Keep an eye on the jam during cooking.
Pour the hot jam into jars (sterilised beforehand with boiling water). Close the jars, turn them upside down and leave until they have cooled completely.
Refrigerate and serve cold.