Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, guava jam. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Guava Jam is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Guava Jam is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook guava jam using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Guava Jam:
- Take 1 kg guavas ripe and soft
- Get to taste sugar
- Prepare 4 tbsp lemon juice
- Make ready 1/8 tsp yellow colour
Steps to make Guava Jam:
- Wash the guavas.Cut the guava into small pieces. Add 5 cups of water and boil it in a pan. Small pieces will make the guava easier to cook.
- Boil it for 10 – 15 minutes, or until it becomes very soft and pulpy mash it nicely.
- Strain it through strainer to extract all the juice and pulp from cooked guavas. Straining will remove all seeds, skin and thread out of it.
- Measure the extract with a cup and take it in a container. I have extracted around 4 cups of guava pulp and juice.Add lemon juice and mix it nicely.For each cup of extracted mixture, I added 1 cup of sugar. So here, I have added 4 cups of sugar to extracted pulp juice mixture and yellow colour
- Boil the mixture of guava juice pulp extract, lemon juice, sugar and yellow colour
- Stir it continuously with ladle to avoid jam from hardening.Cook it for 40 – 45 minutes and bring it to rolling boil. Bringing your jam to rolling boil point means to boil it rapidly with bubbles all over and it doesn’t stop or slow when stirred.Once rolling boiling starts and if it seems like the drops of spatula are starting to become less drop-like. It is time to check if the jam is ready to set.
- Put the pan off the heat and drop little jam in ice cold water. If it sets and doesn’t dissolve in water, your jam is done. Remove the scum and pour it in dry clean bottle. Let it cool down completely and then only close the lid. Enjoy this tasty homemade guava jam with bread, bun, roti, paratha or chapatti.
- Note :- I use sugar according to pulp I extract from guavas. In this recipe I have extracted around 4 cups of guava pulp, so I have added 4 cups of sugar.Lemon juice – I added 1 tablespoon of lemon juice for each cup of guava pulp I extract. Here as I said, I have extracted 4 cups of guava pulp so I have added 4 tablespoon of lemon juice.
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