Strawberry Jam Spiked with Pineapple Guava
A tropical twist on strawberry jam using an unusual fall fruit known as pineapple guava.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups sliced strawberries
- 14 pineapple guavas (equivalent to about 1/2 cup of pulp)
- Juice from 1/2 of a lemon
- 2/3 cup of sugar (I used 1/3 cup of vanilla sugar I had leftover)
- zest from 1/2 of a lime (orange zest would be good here too)
- 2 tablespoons 43 liqueur or Cointreau (optional)
Instructions
- 1
Slice the strawberries and extract the pulp from the guavas by cutting them in half and scooping it out with a spoon (this is the most time-consuming part of the process but if you only make a small batch, it won't take long at all).
- 2
Combine the lemon juice and fruit in a heavy bottomed saucepan and cook on medium heat for about 7 minutes while it breaks down and releases its juices.
- 3
Once it is boiling and juicy, add the sugar and zest (and liqueur if you are using), turn down to medium low and continue to boil and reduce for another 15 minutes or so. You’ll feel as you mix it that the liquid is reducing and you’ll see on the sides of the pan that the level goes down about 1 inch in volume (depends on size of your pan of course). As you mix occasionally, skim off the white foam that appears.
- 4
It’s done when it is visibly thicker and all the fruit is broken down. As it cools, it will thicken further. (I used a wooden spoon to help break up the fruit as it cooked.)
- 5
Transfer it to glass jars and then refrigerate. You’ll need to use it up in a week or two. That won't be a problem.