Ingredients with Measurements:
- 4 cups of fresh guavaberries, washed and pitted
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
Special equipment needed:
- Large saucepan
- Potato masher
- Canning jars with lids and bands
- Water bath canner
Step-by-step instructions:
1. In a large saucepan, combine the guavaberries, sugar, lemon juice, cinnamon, nutmeg, and salt.
2. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves.
3. Mash the guavaberries with a potato masher to release their juices.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the jam thickens and reaches the desired consistency.
5. Remove the jam from the heat and let it cool for 5 minutes.
6. Ladle the jam into clean, sterilized canning jars, leaving 1/4 inch of headspace.
7. Wipe the rims of the jars with a clean, damp cloth, then place the lids and bands on top.
8. Process the jars in a boiling water bath canner for 10 minutes.
9. Remove the jars from the canner and let them cool on a wire rack.
10. Once the jars have cooled, check the seals and store the jam in a cool, dark place for up to 1 year.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking, boiling water bath canner for processing
Serving size:
Makes approximately 4 cups of jam
Nutritional information:
Serving size: 1 tablespoon
Calories: 40
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugars: 9g
Protein: 0g
Substitutions for ingredients:
- If fresh guavaberries are not available, you can use frozen guavaberries or guava paste.
- You can substitute lime juice for the lemon juice.
- You can adjust the amount of sugar to your taste.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Add chopped nuts or raisins for texture.
- Use brown sugar instead of granulated sugar for a deeper flavor.
Tips and tricks:
- Be sure to wash and pit the guavaberries before using them.
- Use a potato masher to release the juices from the guavaberries.
- Stir the jam frequently to prevent it from sticking to the bottom of the pan.
- Use a funnel to fill the canning jars to avoid spills.
- Check the seals on the jars before storing them.
Storage instructions:
Store the jam in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the jam, place the desired amount in a microwave-safe bowl and heat on high for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the jam in a small dish with a spoon for spreading.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the jam with toast, biscuits, or scones.
Suggested side dishes:
Serve the jam with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the jam is too runny, continue cooking it until it thickens.
- If the jam is too thick, add a little water or lemon juice to thin it out.
Food safety advice:
- Be sure to sterilize the canning jars before using them.
- Follow proper canning procedures to prevent spoilage.
Food history:
Guavaberries are a fruit native to the Caribbean, and are often used in jams and liqueurs.
Flavor profiles:
The guavaberry jam has a sweet and tangy flavor with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the guavaberry jam as a spread on toast, biscuits, or scones.
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