This Rotuman guava jam version keeps the preserve clearly tied to the Hawai’i Rotuma archive instead of letting it blur into a generic pantry recipe. It gives the site another fruit-preserving page with explicit Pacific context and seasonal island kitchen roots.
If you enjoy this style of Pacific cooking, you may also want to try guava jam, guava jelly.
Ingredients
- 8 cups ripe guavas
- 4 cups brown sugar
- 1 cup lemon juice
- Water as needed to cover the fruit
- Sterilized jars
Instructions
- Peel the guavas, quarter them, and remove the seeds.
- Place the guava flesh in a heavy pot with enough water to cover it and boil until soft.
- Measure the fruit mixture and use an equal amount of brown sugar for each cup of fruit.
- Return the fruit to the pot with the sugar and lemon juice and boil, stirring often.
- Cook until a small spoonful gels on a cool saucer, then fill sterilized jars while hot.
Helpful Tips
- Very ripe guavas give the best color and flavor.
- Stop cooking as soon as the jam sets so it does not harden too much when cool.
FAQ
Why remove the seeds for jam?
The Rotuman jam method uses only the peeled fruit flesh so the final preserve stays smooth.
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How long does guava jam keep?
In clean sealed jars it can keep well for months.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 kcal |
| Fat | 0.7 g |
| Saturated Fat | 0 g |
| Carbohydrates | 18.2 g |
| Protein | 1.6 g |
| Sodium | 4 mg |
| Cholesterol | 0.6 mg |
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