Hurricane Matthew is churning through the southern Caribbean this weekend, and we can already feel the winds picking up and the temperature falling here in Port-au-Prince. Currently, it looks like the eye-of-the-storm is likely to pass just off the southwestern tip of Haiti, but the damage may be significant. People are bracing for the storm; battening down the hatches and stocking up the larders as they are able. Keep Haiti in your prayers.
One of the new additions to our pantry stock, in addition to some pickled red onions and granola, is Fresh Guava Jam, courtesy of jam making with our staff this week. Rather than traditional Cuban-style guava jam, which relies on long cooking to create a darker caramelized flavor, our Fresh Guava Jam has a bright fresh fruit flavor. It is not too sweet and has a tart bite from fresh squeezed key limes, which balance the warm tropical sweetness of the aromatic guavas.
Yield: 4-6 half-pint jars of jam
8 cups roughly chopped guava (ends and black spots removed, peels left on)
1 1/2 cups water
1 cup brown sugar
4 tablespoon low sugar pectin
1/3 cup key lime juice
1 teaspoon kosher salt
Combine chopped guavas, water, and sugar in a large heavy-bottomed pot. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, until the guavas are tender.
Remove from heat, and puree until smooth (you can reserve some guava chunks to add back in after pureeing if you want a chunkier jam).
Return to heat, add the pectin and salt and bring to a rolling boil and boil for 1 minute.
Remove from the heat, and stir in the lime juice.
For fridge jam (eat within 2-3 weeks), simply ladle into air tight containers and transfer to the fridge when cooled. To can the jam for longer preservation follow a step-by-step water canning guide.