| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 1g | 0g | 86g |
| sugars | fibre | protein | salt |
| 70g | 5g | 2g | 0.01g |
On my journey to explore and create a harmonious blend of my Californian upbringing and Gujarati heritage, I often found myself experimenting with different ingredients. One of my recent spoonful of happiness is this vibrant concoction – The Guyabano Jam. Derived from the succulent fruit of the Guyabano tree, this jam embodies a heavenly fusion of sour, sweet, and a slight bitterness that tantalizes your palate. No breakfast table in my household is complete without a generous serving of this Guyabano delight.
A Jam Packed With Goodness
Distinct from the regular supermarket staples, the Guyabano Jam is not only delightfully tangy but also incredibly healthy. Bursting with Vitamin C, rich in fiber, and filled with antioxidants, Guyabano is a wonder fruit often hailed as the natural cancer killer. It helps boost your immune system, improves gastrointestinal health, and reduces inflammation. To top it off, this jam is homemade, minimizing preservatives and artificial sweeteners – a staple philosophy of my Californian influence.
Rich Flavours, Diverse Pairings
If you have an appetite for discovering new tastes, you will love the unique blend of sweet and sour flavor of the Guyabano Jam. This jam is somewhat similar to rhubarb jam or gooseberry jam due to its unique blend of tartness and sweetness. The delectable combination goes brilliantly with crackers, toasts, and even uplifts a simple bowl of morning cereal. It can harmonize with a variety of cheeses and can be a fun partner for your charcuterie board.
The Guyabano Jam is also an exciting addition if you love exploring fusion desserts. I recall pairing it with the classic Indian dessert – Gulab Jamun, mixing a spoonful in the syrup. It added a refreshingly exotic and tangy twist to my family’s evening indulgence.
Whether you use it as a classic spread, an alternative sweetener, or a fusion dessert hero, Guyabano Jam always brings something special to the table. My family, especially my two young sons, absolutely swoon over it. And thus, weaving the delicate symphony of the Gujarati and Californian palate, the Guyabano takeover continues in my kitchen.
Come, and dive into this extraordinary culinary adventure, one jam jar at a time!
What You’ll Need
- 6 cups of fresh Guyabano pulp
- 3 cups of white sugar
- 1/4 cup of fresh lemon juice
- 1 packet of fruit pectin (about 1.75 ounces)
- 1/2 cup of water
Method
Step One
Start by preparing the Guyabano pulp. You want to ensure that you remove all seeds from the pulp, then crush it until it is smooth. Measure out 6 cups of this pulp, and set aside.
Step Two
In a large saucepan, combine the prepared Guyabano pulp and 3 cups of white sugar. Stir this mixture over medium heat until the sugar completely dissolves.
Step Three
Add 1/4 cup of fresh lemon juice to the saucepan and mix well. The lemon juice will give your jam a bright, fresh flavor while also helping to preserve it.
Step Four
In a separate, smaller saucepan, combine the packet of fruit pectin and 1/2 cup of water. Stir well, ensuring that the pectin is fully dissolved in the water. Bring this mixture to a boil, then reduce heat and allow to simmer for 1-2 minutes.
Step Five
Add the heated pectin/water mixture into the larger saucepan with the guyabano pulp, sugar, and lemon juice. Mix thoroughly until all elements are well incorporated. Turn up the heat and allow the mixture to come to a rolling boil.
Step Six
Once it has reached a boil, turn heat down to medium and let the mixture simmer for approximately 20-30 minutes, or until it begins to thicken. Stir intermittently during this period to prevent the jam from scorching.
Step Seven
After thickening, remove the jam from heat. Allow it to cool for a few minutes before carefully ladling it into sterilized jam jars. Seal the jars, then let them cool completely.
Step Eight
The jam is now ready to be enjoyed! It can be stored in a cool, dry place for up to a year. Remember, once opened, keep the jar refrigerated and enjoy within a month.
