requirement ..
guava
sugar
lemon
safrron (optinl)
tip point- I use sugar according to pulp I extract from guavas. In this recipe I have extracted around 3 cups of guava pulp, so I have added 3 cups of sugar..
1. Wash the guava and remove the dirt from it.
2. Cut the guava into small pieces. Add 5 cups of water and boil it in a pan. Small pieces will make the guava easier to cook.
3. Boil it for 10 – 15 minutes, or until it becomes very soft and pulpy.
4. Now mash it nicely.
5. Strain it through strainer to extract all the juice and pulp from cooked guavas. Straining will remove all seeds, skin and thread out of it.
6. Measure the extract with a cup and take it in a container. I have extracted around 3 cups of guava pulp and juice.
7. Add lemon juice and mix it nicely
8. For each cup of extracted mixture, I add 1 cup of sugar. So here, I have added 3 cups of sugar to extracted pulp juice mixture.
9. Add saffron strand.
10. Keep the mixture of guava juice pulp extract, lemon juice, sugar and saffron and bring to a boil.
11. Stir it continuously with ladle to avoid jam from hardening.
12. Cook it for 20 – 25 minutes and bring it to rolling boil. Bringing your jam to rolling boil point means to boil it rapidly with bubbles all over and it doesn’t stop or slow when stirred.
13. Once rolling boiling starts and if it seems like the drops of spatula are starting to become less drop-like. It is time to check if the jam is ready to set.
14. Put the pan off the heat and drop little jam in ice cold water. If it sets and doesn’t dissolve in water, your jam is done.
15. Remove the scum and pour it in dry clean bottle. Let it cool down completely and then only close the lid...
thank you
