Our sour guava trees were bearing a lot of fruit, so we decided to make some jam with them. Here in Nicaragua we call them guayaba agria and they contain a lot of antioxidants and vitamine C.
As you can see, this is not perfect supermarket fruit. This is how we are picking the fruit on the fruit. Some of them are ripe, some of them are almost ripe but insects have started munching on them so they were going to fall pretty soon. This also means that some are sweeter, others are more acidic.
- Wash all the guavas so you can inspect them up close for insect damage.
- Remove the brown bottom (where the flower used to be) and all the insect damage. The insect damage here was pretty superficial.
- Cut each guava in four. Update: at this point it is advisable to remove most of the seeds with a spoon.
- Put in a blender with a little bit of water and some sugar, there’s no real guideline here on how much as everything depends on how juicy and sweet the fruit is.
You will need to see how easy the blender pushes the fruit around and taste how sweet you want it to be. It will taste even sweeter after heating.
- You can get most seeds out it at this point too with a strainer, but it’s a lot easier if you do it when you cut the guava in four.
- Heat the liquid on high with the flesh until it comes to a rolling boil, stirring to avoid burning and removing the white foam that forms on top every now and then.
- Continue to cook and stir on low to medium heat for 30min to evaporate some of the water.
Best eaten for breakfast on sourdough bread 😉
written by Tim