Recently, during a braai with family one Sunday I had guava jam for the first time - and wow!! I am in love! For the past month I searched high and low for a bit of this wonder product - only finding it at one family market near Stellenbosch. But... I couldn't get myself to buy the little pot of gold. It was just to expensive.
There is a fruit market near my work in Paarl that sells a wide range of seasonal fruit. On one of my lunch outings I bought about 2 kilograms of guavas, which are now in season, one kilo for eating fresh (Yum!) and one to take my first try at making jam. Guava jam. Even more yummy!!!
I researched the art of "jam-making" in a few of my favourite recipe books and created my own little "How to" on cooking the PERFECT guava jam.
- Peel and cut each guava into thin slices.
- Put your guava slices in a pot, covering it with cold water. Let it come to a boil and allow to simmer until they are soft.
- Strain the water and let the cooked fruit cool.
- Add white sugar - about 500g for every 500g of fruit.
- Slowly warm the mixture on the stove. It will begin to boil slightly after a while - be sure to stir often.
- Remove the pot from the heat when the sugar is totally dissolved.
- Let the jam cool before filling your jar(s). NB: Sterilize your jars with boiling water beforehand.
Uses for your YUMMY guava jam:
- On toast with butter and a generous slice of cheese
- On scones or muffins with your afternoon tea
- With plain yogurt and muesli as a delicious breakfast (anytime of the day!)
- With vanilla ice-cream - The ideal dessert!
- In Hertzoggies in the place of apricot jam
Not only are guava super delicious - they are healthy too:
- Guava is low in calories and fats but carry several vital vitamins, minerals and antioxidants.
- The fruit is very rich source of soluble dietary fibres.
- Guava-fruit is an excellent source of vitamin-C. 100 g fresh fruit provides 228 mg of this vitamin, more than three times the required daily-recommended intake.