Guava Jam with Panela
Guavas cooked with panela, cinnamon and vanilla, blended and strained to get the seeds out, then reduced until it sets. Makes about one jar, and the seeds are the reason for the sieve.
Servings: 400 ml
Calories: 754kcal
Ingredients
- 6 ripe guavas the riper the better; they set more easily
- ½ cup panela or sugar panela gives a darker jam with more flavour
- 2 cups water
- 2 cinnamon sticks
- 1 teaspoon vanilla extract off the heat at the end, so the aroma does not boil away
Instructions
- Wash the guavas well, trim the ends and cut them into small cubes. Put them in a pot with the water and the cinnamon sticks and cook until soft.
- Take the pot off the heat and let it cool.
- Drain the cooking water, keeping a little back, and use it to blend the guavas.
- Strain the blended pulp through a sieve to get rid of the seeds.
- Return the strained pulp to the pot with the panela or sugar and simmer over low heat, stirring constantly so it does not catch.
- Once it thickens, take it off the heat, stir in the vanilla and let it cool to room temperature before jarring it.
Notes
Guava seeds are hard and numerous and the sieve is not optional: they will not soften however long you cook them. Push the pulp through with the back of a spoon and expect it to take a few minutes. To know when the jam is ready, put a saucer in the freezer at the start; drop a little jam on the cold saucer, wait thirty seconds and push it with a finger. If it wrinkles, it is set. Guavas are high in pectin, so this jam sets without any added, and it will thicken further as it cools. Makes about 400 ml and keeps several weeks refrigerated.
Nutrition
Calories: 754kcal | Carbohydrates: 176g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 2150mg | Fiber: 29g | Sugar: 146g | Vitamin A: 3193IU | Vitamin C: 1164mg | Calcium: 143mg | Iron: 2mg