Postcard from Hawaii – Guava Jam

My mother made jam all the time when I was growing up. She still does, I am just not home to enjoy the product very often. I remember a basement with shelves and shelves of preserves. We enjoyed the bounty of summer all through the grey days of winter.

When I was home recently I was somewhat chastised by seeing jars of homemade strawberry jam. It was delightful on the morning toast. Sitting at the kitchen table, helping my mother to destroy the newspaper crossword.

Faced with a bucketful of guava from my own tree there really was no choice. I set about slicing them up for the pot. I mostly remember how to do this, my mother made sure her sons were educated in the basic household skills, to her mind this included canning. I even have the needed tools and a stash of jars and lids.

The trick with guava is seed removal, this requires a few moments in the blender then straining through a screen colander. I have never done guava before, thus the results are a bit uncertain. I referenced a half dozen recipes across the web and noted the basic proportions they had in common. All the recipes I found require no pectin, thus I added none.

All of the jars sealed successfully, so maybe I do know what I am doing. We shall see…

Making Guava Jam
Making a batch of guava jam on the stovetop

Author: Andrew

An electrical engineer, amateur astronomer, and diver, living and working on the island of Hawaiʻi.

One thought on “Postcard from Hawaii – Guava Jam”

  1. I sure do miss guava juice and guava jelly. People don’t appreciate the abundance of blessing. I remember a highway cut in the side of a gulch slick with smashed guava. You should also try your hand at lilikoi jelly.


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