A tropical twist perfect in my small jar for a perfect brunch onto my bread slices. Strawberry Guava also known in Mauritius as “Goyaves de chine” and loved by so many locals and tourists. Strawberry Guava is a small red fruit and it can also be found in yellow, known as Lemon Guava globally. I personally prefer the huge yellow ones because they are sweeter. The strawberry guavas I usually prefer to have as jam and most of the locals consume them with red chilli salt.
These beautiful guavas are in season during March and April in Mauritius. Many locals trip to the South to harvest. I buy from fruit sellers on the street because it is way too hot to walk into the small bush of trees to pluck.
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- 6 cups of firm Strawberry Guava
- 2 cup of water
- 1 cup of sugar (Quantity based as per your preferences)
- 2 tbsp of lemon juice
- Trim off the top of the Strawberry Guava and wash. Cut in half and get rid of the seeds.
- Place the guavas in a large pot with water and cook for about 30 minutes on medium-low heat and squish the fruits with a spoon until mush.
- Add lemon juice and sugar, stir until sugar has dissolved and paste has thickened.
- Turn off heat and allow to cool for 5 minutes. Strain the paste in a colander and you can choose to reheat the strained juice to thickened the jam.
- Pour and seal the jam into a warm sterilised jar and refrigerate.