The strawberry guava plant is not the nicest, considered an invasive plant in Hawai’i, but it is a guava and as such, tastes good! While browsing my local natural food store looking for my next jam inspiration today, I met some strawberry guavas on sale. Unsure of the taste, I grabbed some real strawberries too. Some websearching returned only recipe results that complained of strawberry guava jams not jelling well. I’ve adjusted my recipe to “cover my bases” by adding in fresh apple juice, a good source of pectin, to boost the powdered pectin. A good thing, too, because I ran short of pectin and sugar! Thus the following recipe can be made with adjustments in both of those categories, see what the recommended numbers are in (). See more how-to photos below. And if you’re looking for another tropical jam flavor, check out my Golden Banana Kiwi Jam!
- 2 lbs strawberries, washed and hulled
- 1 lb. strawberry guavas, washed
- 4-5 c. apple juice (I juiced 3 lbs of CA “Crimson Gold” sweet crab apples and 3 large HoneyCrisp apples to get this)
- 6 T. pectin (9 T.)
- 4 c. sugar (6-12 c.) – I used raw sugar today
- 2 T. butter (optional, helps get rid of foam)
Yields: 6 c. of jelly
- Fill your canning pot with water and put it on to heat. Put the lids in hot water to soften the seal.
- Take the washed strawberry guavas and hulled strawberries and add to a food processor or blender. Add apple juice and blend until there are no large lumps.
- Transfer to a large pot and bring to a boil. Just to be cautious, I simmered mine for 30 min. but that’s probably unnecessary – like I said, others had had issues I wanted to avoid with jelling.
- Turn off heat and strain. Try using a colander first, then re-straining with something like cheese cloth within the colander. You choose the amount of fruit seeds and flesh you want to have; I was aiming for a jelly so I strained everything out but this recipe could easily be for a jam, just leave in more fruit.
- Reheat the strained juice. Add pectin and bring to a boil. Once boiling, add the sugar and bring to a boil again. You can add the butter now if you want to reduce the foam. After it’s boiled hard for one minute, turn off the heat.
- Fill your sterilized jam/jelly jars with the jam, leaving 1″ headspace. (I sterilize my jars by cleaning them and then leaving them in a 250F oven for at least 10 minutes). Place the lids on and hand tighten. Place carefully, using a jar holder (these jars are HOT!), into the boiling water of your canner. Can for 10 minutes, then remove jars. I like to put my jars upside down for a few minutes, then leave them right side up.
- If, when the jars cool, the lids pop down you have storage safe jam! If the middle of the lid goes up and down there is no seal and the jar can either be re-canned or stored in the fridge or freezer (so-called “freezer jam” – in fact, you can skip the canning and put your jam straight into the fridge if you want freezer jam!).
- PLEASE DO NOT EVER EAT OR GIVE TO SOMEONE ELSE TO EAT IMPROPERLY SEALED JARS (that have been left at room temperature). My husband almost died from eating 1 T. of spoiled jam when he was single.
- Enjoy your jam or jelly!