gastronomie18_confiture_goyavier_-_credit_irt_-_studio_lumiere_dts_04_2017.jpgPhotographePhotographe© IRT/Studio LUMIERE
© IRT/Studio LUMIERE

Guava jam and jelly

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

Recipe for guava jam

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.

Ingredients

  • 1kg guavas
  • 500g cane sugar
  • 1 vanilla pod
  • 20cl water

Guava can also be used to make sorbets, jellies, fresh fruit juice, cakes, cream desserts, etc.

Recipe for guava jelly

Preparation time 20 minutes
Cooking time 30 + 45 minutes

Ingredients

  • 1kg guavas
  • 500g brown sugar
  • Water

Preparation

  • Wash the fruit thoroughly and leave to drain.
  •  Place in a cooking pot, cover with water and bring to the boil on a high heat.
  • Cook for 30 minutes so that the fruits burst.
  • Press the pulp (in a clean teacloth, for example) and retain the juice.
  • Add the 500g of sugar and leave to simmer for 30/35 minutes.
  • Pour the jelly into sterilised jars, cover, turn upside down and leave to cool.