My mother's recipe and its foolproof. Just made 4 jars really nice thankyou for the recipe, Hi, I think u have done a mistake by mentioning teaspoon as tablespoon for lemon juice. Stir it continuously with ladle to avoid jam from hardening. It increases the gel strength of low calorie jams. Is there a subsitute for Safron stands for the recipe? The color was great, taste great, just a bit thinner than I expected. I have extracted around 3 cups of guava pulp and juice. Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl. I made this jam and it really tastes good but the problem is it has harden too much just like a wax. This Guava jelly / jam recipe is a nice companion for your bread toast, paratha, roti or phulka. It naturally occurs in many fruits and berries. Me and my brother used to climb up the tree to pluck guavas and finish them off in garden only The tree had very strong branches. Reduce heat to low; cover and simmer 5 min. I think you have overcooked the jam…. My kids really love eating guava and we have a guava tree in our backyard, so why not right? saucepan. This is why we are not using any artificial pectin or jelly-forming substance in guava jam / jelly. 6-7 ripe soft guavas (around 750 gms). When I was a kid, we had a guava tree in our garden. Required fields are marked *, You may use these HTML tags and attributes:
. When I opened the first jar after a week, it tasted surprisingly almost like honey. Place three layers of damp cheesecloth or a jelly … Cut guavas into thin slices; place in 4-qt. May i know where i jave done the mistake and what can i do with it now as i have followed what you have mentioned in the recepie, Hi Wafa Yes, after making the wonderful Guava jelly, it would be a shame to spoil the jelly with too much cane sugar which we already get too much of. In fact, it has a very nice sticky and jammy texture The pectin present in fruit and lemon gives a nice texture to this jam. Process until it looks like a fine … For household use, pectin is an ingredient in gelling sugar (also known as “jamsugar“) where it is diluted to the right concentration with sugar and some citric acid to adjust pH. Wash the guava and remove the dirt from it. Small pieces will make the guava easier to cook. In morning, flock of different types of birds like parrots, cuckoo birds, bulbuls,sparrows, Greater coucal etc. Thanks! So we are going to add lemon juice to this jam which is rich source of pectin. Tried the recipe and it came out well. Thank you for the recipe. (Eg. Sorry, your blog cannot share posts by email. It came out ok for a first try. Your email address will not be published. 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. Picture in this link: https://drive.google.com/file/d/0BxQ_YYt_Wd9vV0tBWlE4STRWVWM/view?usp=sharing. I made it recently from a box of guavas that they sell in Walmart now. Cook it for 20 – 25 minutes and bring it to rolling boil. Cover and cook till guavas are very tender, about half an hour. Add 5 cups of water and boil it in a pan. Yielded three jars. Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl. i think your jam is overcooked …. Healthy and Easy to make Recipes in English and Hindi, Posted on February 9, 2016 by Jaishree in Healthy Breakfast, Healthy Snacks And Breakfast, pickles, jams and chutneys, Uncategorized. I tried d recipe but my jam is not transparent… consistency is like d pulp…because of cooking n least…color has changed but it’s still opaque. Hi..is it okay if i make this without the saffron strands? We used to play on it a lot. I love to make this jelly recipe as it has no preservatives and no color. Add water. Tastes wonderful on toast! I am new to canning and preserves, and curious since you don’t mention jar prep in the recipe. Place the cups of water in a medium saucepan and add the cut guavas, cinnamon, and vanilla … Pectin is used to make jams/ jellies and marmalades. 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If you want sweetness but no regular cane sugar you could try some of the natural paleo sweeteners with low calories. Enjoy this tasty homemade guava jam with bread, bun, roti, paratha or chapatti. Let it cool down completely and then only close the lid. DIRECTIONS Dice guavas into one inch cubes. I didn’t boil the jar, now I’m a little worried. Lemon  has lots of pectin and it also acts as acidity regulator in this jam. I make my jelly sometimes with just four guavas. I use lemon in many of my jam/ jelly recipes. Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops. I think they came there to enjoy guavas and have a chat… It was a awesome Bristo for them! Put the pan off the heat and drop little jam in ice cold water. Place guavas, sugar, and 1 cup of the cooking water in your blender. Hi Simar Keep the mixture of guava juice pulp extract, lemon juice, sugar and saffron and bring to a boil. Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid LIGHTLY squeeze out any juice left in the cloth. Ha, That is the question! Hi, thanks is for the recipe. 47.3 g A ripe guava tastes like mellow and mildly sweet, but if you eat it raw, it tastes like astringent. Next time When you make it cook for little more time ….. Love this recipe! (I added the sugar & lemon juice accordingly to how the recipe suggested). Thoroughly crush cooked guavas. I yet to make the jam we have a tree of stawberry Guavas so hes hopeing ?.? So here, I have added 3 cups of sugar to extracted pulp juice mixture. I was also wondering, can I use honey as a sugar substitute or in addition to the sugar? No guava flavour. Straining will remove all seeds, skin and thread out of it. used to gather on that tree. Measure the extract with a cup and take it in a container. I’m storing it in the fridge. Thank you so much for sharing this recipe. For each cup of extracted mixture, I add 1 cup of sugar. Hi Erica Place in a large saucepan and cover with just enough water to cover the fruit well. I did the “drop test” and ti seemed fine in the water… would you suggest to cook for longer? When straining, do you drain off the 5 cups of water or is that part of the pulp? Cool. http://janeshealthykitchen.com/paleo-sweeteners/ Boil it for 10 – 15 minutes, or until it becomes very soft and pulpy. Post was not sent - check your email addresses! Only that the mentioned quantity of sugar was a little too much for my taste, so I added less sugar. If it sets and doesn’t dissolve in water, your jam is done. Thanks for the recipe! Cut the guava into small pieces. For Example Erithritol. Hello, I made this jelly but it was a bit runny. Enjoy ……. In a heavy saucepan, combine the guava paste, strawberries, apples, water and 1 cup sugar. Boil the Guava extract and add Sugar to it Add 2-3 tablespoon Lemon Juice to