Skip to main content

30 Day Photo Challenge, Day 7, Fruit

One of my favorite tropical fruits are guavas.  I don't like the smell so much, and especially not the way the smell of them makes everything else in your fridge taste like guavas.  But I do like the taste of them and they are very nutritious. I prefer the pink variety over the white ones, though I did get a few white ones in this bunch.  It's pretty much impossible to tell them apart from the outside.

I will also take this chance to do a tutorial on making guava jam since that's what I spent much of my morning doing.  First, slice off the ends and then cut each guava into quarters.  Put the pieces in a saucepan and add just a little water.  Cover the pan with a lid, then simmer on a medium heat, stirring often, cooking until the guavas are soft.  It helps to break them up with a wooden spoon and even to mash them with a potato masher.

 When the guavas are cooked down, let them cool a bit.  Then put the soft guavas, a little at a time, into a Foley food mill.  I've had mine at least since I got married 25 years ago.  I'm not sure if I got it new or if it was passed on to me from someone else.  But I checked on line and you can still buy of those necessary items for your kitchen that you might not use that often, but it sure is nice when you need it. What it does is pushes the good parts of the guavas through into a bowl below while keeping back the seed and peeling junk that you don't want in the jam.  When you've turned and turned it and all that's left in the mill is dry stuff (which really doesn't look very pretty!), then you've gotten all you're going to get out of it.

The next step is to measure the guava sauce into a measuring cup, and then dump it into the same saucepan you cooked the guavas in.  Then measure out the same amount of sugar and add that to the pan. Finally, throw in some lemon juice.  I used about 6 tablespoons for the amount of guavas I had.  John squeezes lots of lemons at one time and then freezes the juice in ice cube trays.  So all I had to do was use three of the ice cubes.

Return the pan to the stove, keeping the burner on medium-low.  My modus operandii in the kitchen is to cook at high speed, but that's not a good idea with guava jam.  For one thing, you'll scorch the jam, giving it a nasty taste.  And for another thing, once it starts boiling, if it's on high heat the jam will spatter everywhere making a mess to clean up.  And it will spatter on your hand, burning you.  You also need to stir constantly, especially when it really starts boiling.
So, how long does it have to boil?  I really don't know.  I go more by the consistency of it than anything.  If it drips very slowly off the spoon, you have cooked it long enough.

I got one large jar and half a small plastic container of jam.  When we moved from the village to the city I got rid of all my canning stuff.  We thought we weren't coming back to Africa, and I didn't have a place to store it.  Now I wish I'd at least kept some of the jars.  So I was limited in how much I could make. But that size jar is good for just the two of us.

The final thing you do is enjoy!


Dusty Penguin said…
For some reason, we never got many guavas in Gambia. I never saw the white ones, and never made jam from them. Bravo! Like you, I cook everything on the highest heat possible, usually resulting in burned on the bottom pans!
Ashley L said…
Wow! That looks delicious!

I was just stopping by to let you know that things are going again at Missionary Moms! It would be great to see you! =)

Popular posts from this blog

Practice Hospitality

My mother-in-law, Jean, is an amazing person with many gifts.  One of the first things I noticed about her when I was but a young bride, was her gift of hospitality.  It was nothing for her to invite a large group of people over, make each one feel welcome, cook a big meal,and seemingly do it without stressing herself out.  I don't know if hospitality just came naturally to her or if she learned it.  In this picture you can see Jean throwing a party for a class she taught in Nigeria.  

I believe that for me it has been a learned skill.  My parents were hospitable and it wasn't unusual for us to have guests over (though usually not as many at a time as my mother-in-law would do!).  But when I started living on my own, I had to learn hospitality.  The first time I invited somebody over for a meal, the lid got stuck on the pot of vegetables, I put too much salt or soda or something in the muffins, and I forgot to serve milk and sugar with the hot drinks.  I've gotten much bett…

Graduation Season

It's the season for graduations!  Yesterday I attended two graduations.  Thankfully one was in the morning and one was in the evening.  There were differences and similarities.  

The morning graduation was at the flight controller and meteorologist training school.  Six of the graduates attended our Bible study regularly and a seventh came occasionally.  We grew to dearly love this group.  

The evening ceremony was at our MK school and all of the graduates this year were missionary kids and one pastor's kids; the majority of the missionary kids were from our mission.  So I've known most of these kids since they were little. 

The similarities were:
1.  Both groups were fairly small (30 for the flight controller school and 13 for our mission school).  Both groups were very close to each other; at the flight controller school they have all classes together and live in dorms together for 14 months with only a few days off and no real vacations; at the mission school the kids have …

Beyond Our Ability to Endure

I've been working on our home assignment audio-visual presentation.  It's been a lot of work, especially since it requires sorting through hundreds of pictures to choose the ones we want to use.  I was hoping to put together something that would be really "Wow!"  Well, in the end it's just a power point with some music and a few slides coming in with a fancy spin.  But it's our story, and our story is nothing more than God's story when it comes right down to it.  In fact, I have used Big Daddy Weave's song, My Story in part of the presentation.  If you're not familiar with the song, you can listen to it here
As I looked over the past four years of this term there were days that we felt we had reached our ability to endure.  We started the term in July 2013 and we were still recovering from the flood of 2012.  We have all of our "normal" stresses such as living in an extremely hot climate, living in the poorest country of the world, livi…