Strawberry Guava Jam
The Ingredients:
3 Cups water
1 1/2 - 2 1/2 cups of sugar
2 teaspoons kosher salt
1 lemon, zested and juiced (I just put the whole thing in after I zest and juice and then fish it out with a slotted spoon before canning)
The Recipe:
Place all ingredients in a large, heavy bottomed pot and bring to a low boil. Reduce heat and cook until fruit breaks down, about 15-20 minutes. Allow to cool slightly.
Set up a fine mesh strainer over a large bowl or another pot. Ladle a few cups of the jam into strainer and use a potato masher or wooden spoon to press the fruit to extract the seeds and skin.
The substance that passes through the strainer will have the consistency similar to apple sauce.
Return the strained mixture to pot and bring to a low simmer until desired consistency. It is now ready to consume or jar.
Follow instructions for safe canning practices. Enjoy!
The Blog:
According to the Forestry Division of the United States Department of Agriculture, Strawberry Guava (called Waiawi in Hawaii), is considered to be one of the most destructive invasive species in Hawaii, covering thousands of acres on every island, reducing and replacing the native flora and fauna. It does however, produce a deliciously sweet,edible fruit that is a favorite for jam making. Since our property borders a forest reserve, the Waiawi is something that has popped up in spots and we have kept it at bay by trimming it back when it fruits (I do this usually in June or July) so as to hopefully, contend with the fruit drop and limit the spread. I then haul
the branches back to the house, harvest some good walking sticks (the wood is strong and straight), separate the fruit for canning and share with friends.
