Guava is a small, round, or pear-shaped fruit that becomes soft when ripe. The white, pink, yellow, or red flesh has a creamy texture and a sweet, musky flavor. Guavas are used in many dishes and are also ideal for juicing. However, due to its high seed content, it must be strained when juicing.
Tip 1: Cold Water
- Wash the guava in cold water and cut off the ends. Dice the guava and place it in a blender. Fill the blender with water to within an inch of the top of the blender. Add ¼ to ½ cup of sugar. Combine the water and guava mixture and blend until smooth.
- Strain into a pitcher. Pour in guava mixture, straining 1 cup at a time. If the strainer is clogged, stir with a wooden spoon. Discard seeds and excess pulp. Strain into the next glass. Continue straining until there is no more juice.
Guava Jelly Recipe
Guava jelly is a great product to make at home. It’s quick, easy, and healthy. For example, guava can help lower blood sugar and boost the immune system.
- 5 cups of water
- 2 cups of sugar
- 3 1/2 cups of lemon juice of your choice
- To prepare.
Tip 2: Wash Peel
- Wash and peel the guava. First, peel the guava and remove the skin. Cut the guava into 1 cm cubes (this makes it easier to cook).
- Add the chopped fruit to the pan. Add enough water to soak the fruit.
- Cover the pan and bring to a boil over medium heat. Bring to a boil and add 2 cups of sugar and the juice of one lemon or lime. Stir to combine.
- Continue to simmer until the guava is smooth. This will take about 30 minutes, but it may take longer depending on how soft it is.
When the guava is ready, let it cool.
- When the guava is cool enough to handle, strain it into another bowl and remove the seeds. To do this, squeeze the flesh of the guava with a rubber spatula until there are no seeds left.
- It is now ready to be bottled. Put the guava jelly in boiling sterilized jars and seal them tightly for storage.
How to make Cuban guava jam
Guava is one of the main ingredients of Cuban cuisine, so it makes sense that a recipe is dedicated to it. Try this jam recipe not only for baking but also for cookies, cupcakes, and bread.
- Remove the pit from the guava and place it in a container.
- Cut the guava flesh into quarters and puree in a blender. Add water, if necessary, to make the puree smooth.
- Strain the puree, discarding excess skin and pulp.
- Remove seeds with a rubber spatula or the back of a spoon.
- Combine the puree, sugar, and food coloring of your choice in a saucepan. Bring to a boil over high heat, stirring frequently.
- Add a pinch of salt and reduce heat to medium. Continue to cook for 30 minutes, stirring occasionally.
- Strawberry Guava Jam Recipe
- Strawberries are a classic jam. This recipe combining guava and strawberries is sure to become a favorite.
- In a large saucepan, combine guava puree, strawberries, apples, water, and 1 cup sugar.
- Bring to a boil and simmer for 10 minutes.
- Add 2 tablespoons of sugar to the boiling water.
- Stir well and remove from heat. Add the lime, lemon, or orange zest.
- Crush the marmalade with a potato masher or blender.
- Pour the jam into jars, let cool, and cover tightly.
- Let cool in the refrigerator for at least 2 hours before serving.
ROGA Benton is a qualified chef expert at Fooding Line, New York. She had graduated from the University of Cambridge. She is well experienced in Guava Juices and has an impressive portfolio of serving international clients.