Guava Jam

guavajam Tart, tangy, sweet and lush - this Fresh Guava Jam will ruin you for any store-bought variety.

5-6 guavas, ripe and fragrant
2-3 limes, freshly juiced
1 cup sugar (½ as much sugar compared to purée)
pectin

Slice the guavas in half crosswise and use a spoon to scoop out the flesh and seeds. Transfer the guava to a bowl and use a potato masher or the back of a fork to mash the flesh, then transfer to a blender. Add the juice of two limes. Turn the blender on low speed to break up the flesh without pulverizing the seeds, about 20-30 seconds.

Set a sieve (not a fine mesh sieve) over a 2 or 4 cup glass measuring cup and pour the guava pulp into the sieve. Use the back of a spoon or a rubber spatula and stir and press the flesh and seeds against the side of the sieve, so that the fruit passes through, but the seeds remain in the sieve. Work on this for about 5 to ten minutes in order to process all the purée.

Confirm the amount of guava purée that you have by checking the measuring glass. Do this because you'll need half the amount of sugar than you have of the fruit. So if you have 2 cups of purée, you'll use 1 cup of sugar. Transfer the purée to a non-reactive pan. Add the sugar. Add 1 Tbsp. of pectin for every cup of fruit you have. 2 cups fruit = 2 Tbsp. pectin.

Heat over medium high heat stirring constantly until mixture comes to a rolling boil. Stir one minute and remove from heat. Transfer to a storage jar. Let cool to room temperature and refrigerate. Spread on toast, serve with a spread of cream cheese on crackers or swirl into yogurt.

Makes 16 servings.

Cook's Notes: This is a fresh jam - it will keep for up to 2 weeks in the refrigerator.