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- Ingredients
- Recipe
- Tahiti lime1 unit(s)
- Crystal or demerara sugar200 g
- Ripe red guava1 kg
- Clean and wash the guavas well. Remove the ends and cut into small pieces, with the peel. Blend in a blender until obtaining a homogeneous cream. If necessary, remove the blender cup and stir with a spoon a few times. Pass the guava cream through a sieve, with the help of a spoon. stir until separate only the seeds and apply all the cream. Mix the guava cream and sugar; put it to cook on medium heat and reduce when hot, keeping on low heat. Stir occasionally. The guava cream bubbles and splashes a lot, so cover the pan with a frying pan or with the lid half open. When the mixture starts to thicken and darken, add the lemon juice and shake well. After about 40 to 45 minutes, taste the flavor and see if the jam has reached the ideal consistency. It is enough to observe if when passing the spoon in the bottom of the pan the cream takes time to occupy the open “path”.
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