Jams of exotic fruits.
Jam is the art of preserving sugar, fruits, vegetables, stems, roots, leaves or flowers that you cook to get a sufficient amount of dehydration to ensure their conservation. Making jam combines a cooking time which should be neither too long nor too low and a fine balance between sugar, fruit pectin, acidity and any added ingredients.
Cooking the fruit and sugar mixture preparation leads to a sufficient amount of dehydration to ensure their conservation. In the final product, the total sugar content determined by refractometer should be equal or greater than 60%. This concentration is also one that allows good decision jams under the usual conditions of fruit processing.
Lemon juice added in the beginning of cooking preserves fruit color due to ascorbic acid (vitamin C) it contains and which blocks various enzymatic reactions including oxidation reactions.
Guava Jam Recipe
Guava jam recipe is an easy to do recipe. You can make it with Chinese Guavas or strawberry guava which is a globular berry of about 2.5 to 5 cm in diameter, purple in color.
– 1 kg of guava fruit
– 800 grams of brown sugar
– 20 cl of water
- Peel the guava guavas.
- Cut guavas into quarters.
- Remove seeds.
- Reserve in a bowl.
- Takes pieces of guava, sugar and water and mix well together.
- Pour the mixture in a saucer or cooking pan.
- Cook over low heat.
- Check after 20 minutes of cooking by running some jam on a plate. It should not run too fast.
When you have finished, pot your jam and enjoy the sweet taste of this wonderful creole delicacy in its various form.
The jam can be used on toasts, in Napolitaine ( Mauritian biscuits filled with jam ) or you can simply have it as dessert in so many ways.
Bon appetit biensure!