DanielleRose
Ingredients
about 20 ripe guavas
6 teaspoons calcium water*
1/3 cup lime juice
3 cups natural cane sugar***
4 1/2 teaspoons Pomona’s pectin*
Instructions
Trim off the stem and blossom ends of the guavas. Quarter them. Place them in a pot with enough water to cover. Simmer for about 15 minutes, or until the guavas are softened.
Transfer the guavas in batches to the pestler or chinois positioned over a bowl and work them through until you’ve got seeds and fairly dry pulp left. Alternatively, you can pulse them in a blender and strain them through a mesh sieve with a rubber spatula. Discard the seedy pulp.
Measure out 6 cups guava puree into a large pot over medium heat (reserve any leftovers for smoothies).
If using Pomona’s pectin*, prepare calcium water and add 6 teaspoons to the guava puree. Stir in the lime juice. Raise the heat and bring it to a boil.
Combine the sugar and pectin and stir it into the boiling puree. Continue stirring it while it returns to a boil. Remove it from the heat. Follow canning instructions** or transfer to clean jars. Allow it to cool, then refrigerate.
Notes
*Pomona’s pectin comes with a packet of calcium powder to mix with water according to the directions. Feel free to use other pectins such as Sure-Jell or Ball Classic, which don’t have this added step, but you’ll have to use the full amount of sugar.
**To can, pour jam into hot, sterilized jars. Wipe rims with a clean cloth. Cover with new, sterilized lids and screw on rings. Boil in a hot water bath for 10 minutes. Remove from water. You should hear the lids pop, and each one should be sucked down. This preserves for 1 year.
***Refer to the Pomona’s box for directions for other sweeteners.
