GUAVA PRESERVES
This is a typical Venezuelan recipe, it is sold all over the country and is very sweet and moist. Especially made for those moments when you crave something super sweet.
Provided by Becky Garcia-Muir
Categories Desserts
Time 1h15m
Yield 30
Number Of Ingredients 6
Steps:
- Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp.
- Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
- Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 44.5 g, Fat 0.7 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 40.4 g
GUAVA JAM
Catch all sweet and flowery tropical aromas and flavors in a guava jam jar. Try this easy-to-follow recipe with just three ingredients without pectin.
Provided by Mariam Sodawater
Categories Butters and Jams
Time 1h10m
Number Of Ingredients 7
Steps:
- Cut guava into large chunks. Fill the pot with little water and place guava in it.
- Cover the lid and boil guava for 10-15 minutes on medium heat until soft.
- Remove from heat and blend with an immersion blender. Just a few pulses, do not blend seeds.
- Strain to get puree and discard the seeds.
- Take Guava puree, sugar, lemon juices, and spices (if using) in the thick-bottomed pot.
- Cook jam for about 30 minutes on medium heat with occasional stirring. Once the jam starts to thicken stir frequently. (Vigilant observation will be necessary as the jam reaches the setting point.)
- The jam is ready when you see the bottom of the pot clearly while stirring. Another tip is when you draw a line on the spatula, the jam will coat the spatula thickly. (Do not overcook or the sugar might caramelize and burn to make the jam bitter.)
- Remove cinnamon sticks and cardamom pods from the jam.
- Transfer hot jam plum jam to clean and preferably sterilized jars. Seal the lid and turn the jars upside down.
- Store in the fridge if consuming immediately. Or follow proper sterilization steps and seal it for canning and follow the water bath procedure if intending to store it in the pantry for a longer period. Or let the jam cool completely for 12 hours then freeze.
Nutrition Facts : ServingSize 1 tablespoon, Calories 47 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 2 g
GUAVA JAM
This is a delish jam for breakfast, peanut butter and jam sandwiches, or for baking.
Provided by pattyshaw
Time 14h5m
Yield 80
Number Of Ingredients 4
Steps:
- Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.
- Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.
- For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.
- While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 11 g
GUAVA AND CREAM CHEESE PASTRY
Provided by Ruth Cousineau
Categories Milk/Cream Blender Egg Breakfast Dessert Bake Guava Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
- Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
- Purée guava preserves with lemon juice in cleaned food processor until smooth.
- Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
- Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
- Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
- Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
- Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.
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