A delightful homemade jam made from ripe pink guavas, perfect for spreading on toast or as a topping for desserts.
Wash the ripe pink guavas thoroughly under running water.
Ensure the guavas are free from dirt and debris for a clean jam.
Cut the guavas in half and scoop out the seeds using a small spoon.
Be gentle to avoid wasting the guava flesh.
Blend the guava flesh until it is smooth but still slightly chunky.
Pulse the blender to control the texture of the guava puree.
Measure the guava puree and add an equal amount of granulated sugar to it.
Use a one-to-one ratio for a perfectly balanced sweetness.
Add the powdered pectin and lime juice to the mixture.
The lime juice enhances the flavor and helps with the setting of the jam.
Bring the mixture to a rolling boil in a nonreactive pot, stirring continuously for 20 minutes.
Stirring prevents the jam from sticking to the pot and burning.
Pour the hot jam into sterilized jars, leaving some space at the top.
Use a funnel for easier and cleaner filling.
Process the jars in a boiling water bath for 10 minutes to seal them.
Ensure the jars are fully submerged in water for proper sealing.
Remove the jars from the water bath and let them cool on a towel.
Listen for the popping sound to confirm the jars are sealed.
Store the cooled jars in a cool, dark place and enjoy your homemade guava jam.
Label the jars with the date for easy tracking of freshness.
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