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 these....one 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!

Comments

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…

Meat Roll-ups

Tonight I made meat roll-ups.  And I got to use some ingredients that made food prep much easier than normal!  I did make two batches of rolls so that John could have a lactose-free meal.

The first thing to do is to brown some hamburger.  With the main batch I stirred a tin of mushroom soup into the browned meat.  For John's batch, I stirred in flour, some almond milk, and seasonings just enough to moisten it, but not to make it really runny.  In Niger, I would make it the second way since we don't have tinned soup.

Next I made a batch of biscuit dough using Bisquick.  Of course, in Niger, I have to make the biscuit dough from scratch.  I mixed it up with the almond milk.  Once the dough is rolled out in a strip, spread the meat mixture on it.  Roll it up like you would cinnamon rolls and cut into slices.  Lay the slices on a cookie sheet and cook in a 350 oven for about 20 minutes.



While they're baking, I browned fresh mushrooms in butter (in Niger I would use tinned mushroo…

Happenings in November

Well, here we are, more than half way through December, and I'm just now getting around to telling you about November.  It was a fun, busy, and eventful month.  We were still on vacation and we got in a lot of good family time during the month.

We were still in Ohio with Suz and Theo at the beginning of the month.  Suz and Theo were working hard to get Hezekiah to gain weight.  He kept losing weight for the first few weeks of his life, but he's doing great now.  We tried to spend as much time as possible with Tera so Suzanne could concentrate on adjusting to the new baby ... but mostly just because we wanted to and we enjoy her so much.  





We also tried to get in as many baby snuggles as we could.



Whenever we are in the area, my dad's cousin, Jeanne, invites us for a meal. She is actually closer to me in age than to my dad, so I've always just considered her a cousin and don't try to figure out if she's a second cousin or a first cousin once removed.  Whatever the …