Recipe 26: Pink Guava-Strawberry Freezer Jam


Pink Guava-Strawberry Jam!! :D

This is a precursor to the homemade “Pop-Tarts” recipe I’m tinkering around with. Since strawberries are back in season, and since my friend at market gave me a beautiful pink guava, I decided that they would make the perfect filling for some homemade pastries.

I’ve never made freezer jam/preserves before, so bare with me.

Recipe 26: Pink Guava-Strawberry Freezer Jam

This recipe was taken largely in part from the directions on the packet of Ball Instant Fruit Pectin, (no cooking required).

Special Equipment:

  • Large cooking pot to sterilize your jars/lids
  • Jam jars with lids (A quart and a pint jar worked just fine)
  • Funnel (sterilize this too) if you’re not steady with a ladle

Ingredients:

  • 4 cups total of pureed strawberries including one medium-sized guava (equivalent of a tennis ball)
  • 1.5 cups white granulated sugar (or Splenda)
  • 1 pkg Ball Instant Fruit Pectin

Process:
Prepare your strawberries by taking the green part off (called “husking” your berries) and cut them into pieces. Use a spoon to scoop out your guava, as if it were a pit-less avocado.

Puree these in a food processor or a blender until (mostly) smooth.

Mix your 1.5 cups of sugar and your fruit pectin in a separate bowl.

Measure your puree to make sure it’s about 4 cups (you can freeze or drink the rest as a smoothie), and set aside.

Get ready to clean your stuff. Boil your lids, funnel, and glassware for a couple minutes in boiling water. Pull the lids out after 2 minutes to make sure you don’t ruin the gummy seal.

Remove your jars and lid rings to a clean surface to cool.

In the meantime, get your berries and pour them into the sugar/pectin mixture. Stir this for 3 minutes (about the point where your arm wants to fall off, no matter how many times you try to switch to the other arm). Then, pour into your jars (using the funnel) and place your lids on, then your rings. Allow them to set for 30 minutes. You can freeze this for about a year, or keep them in the fridge for a couple weeks. As I’m going to be using one immediately, I’ll toss the large one in the fridge for sandwiches to come.

I hope y’all give this recipe a shot, it’s truly tasty and took me so little time that I was able to do the dishes while waiting.

Great on toast!

Enjoy!

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