In my last post, I claimed I was finally transitioning into fall cooking, welcoming comforting soups, squashes, and all the fallen leaves that go with it. So here I am writing about tropical fruit and strawberry jam. But guess what – pineapple guava, discovered at the farmer’s market last weekend, is a fall fruit! And after doing a bit of research, I discovered that it is indeed ripe when it falls from the tree.
In California, we are still seeing fresh strawberries at the market and as you know from my previous jam posts – strawberry and apricot raspberry – I love making small batch jam. After a quick discussion with another blogger, Amber Stott of Awake at the Whisk, on Facebook and learning of her post about applesauce made with pineapple guava, I quickly thought about experimenting with strawberries and pineapple guava in a jam.
Despite my usual hectic schedule, I squeezed in a quick jam session in between activities one afternoon with good results. I quickly cut up the strawberries, scooped out the guavas, gathered a bit of sugar, orange liqueur, lime zest, and lemon juice and let it all do it’s magic. Twenty minutes later I had two small jars of tropical tasting strawberry guava jam just waiting for the next morning’s English muffins.
Do you make jam? If yes, what kind of fruit is your favorite and do you can it or just make refrigerator or freezer jam? Leave a comment and share your jam stories!
Strawberry Jam Spiked with Pineapple GuavaBeth Lee
- 3 cups sliced strawberries
- 14 pineapple guavas equivalent to about ½ cup of pulp
- Juice from ½ of a lemon
- ⅔ cup of sugar I used ⅓ cup of vanilla sugar I had leftover
- zest from ½ of a lime orange zest would be good here too
- 2 tablespoons 43 liqueur or Cointreau optional
- 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).
- 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.
- 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.
- 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.)
- 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.