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🍯 Artisan White Guava & Brown Sugar Jam (4 lb Batch)
A rich, sophisticated jam with deep caramel notes—perfect for the "Vicente y Laura Vlogs" aesthetic.
Yields: Approx. 8-10 half-pint jars
Prep Time: 30 minutes
Cook Time: 60-90 minutes
Ingredients
4 lbs (1.8 kg) White Guava Pulp (seedless)
2.5 lbs (1.1 kg) Dark Brown Sugar
¾ cup (180 ml) Water
3.5 Tbsp (55 ml) Fresh Lemon Juice
1-2 Cinnamon Sticks or Whole Vanilla Beans (Optional, for flavor depth)
Instructions
1. Prepare Guava Pulp
Soften: Cook the guava chunks in the Water for 15 minutes until very soft.
Strain: Pass the cooked fruit through a fine-mesh sieve or food mill to remove all seeds and skin. Measure out 4 lbs of smooth pulp.
2. Cook the Transformation (The Amber Stage)
Combine: Place the pulp, Brown Sugar, Lemon Juice, and optional flavorings (Cinnamon/Vanilla) in a large, heavy-bottomed pot.
Dissolve & Boil: Heat over medium-low, stirring constantly until the sugar is fully dissolved. Bring to a rapid, rolling boil.
Simmer & Reduce: Reduce heat and simmer for 60-90 minutes, stirring frequently, especially as it thickens. The jam will reduce and its color will transform into a deep, glossy AMBER or CARAMEL tone.
3. Test and Seal
Set Test: The jam is ready when a small amount placed on a plate chilled in the freezer wrinkles when pushed (The "Cold Plate Test").
Jar: Remove from heat and discard the cinnamon sticks. Pour the hot jam into sterilized jars, leaving ¼ inch headspace. Seal tightly.