By: Chef Carlton Hull
July 8, 2022
Make sure to use ripe guavas, wash them and sliced into small pieces. Boil until soft and mash using a sieve to extract more pulp and juice then discard skin and seeds. This process will give you 4 cups of guava juice. Transfer to a medium pan then add sugar, lemon juice and saffron. You can omit the saffron but if you can find one, I suggest to use it. It provides flavor and a great color to your jam. Bring the mixture to a rapid boil then continue stirring until mixture is not too thick but not too runny. This jam will continue to thicken to cool down so do not overcook or make it too thick. It will thicken more when you refrigerate it.
6-10 pieces ripe guava (I used guavas with pink flesh)
4 cups water
3 tbsp fresh lemon juice
3 cups sugar*
pinch of safflower or saffron
Send your recipes to: islandcuisine@caribmagplus.com