"blueberry guava" jam - first try

14, September 2011

- pick "blueberry guava" in when turned purple and slightly soft, also picked some in the process of turning, but probably won't again.
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 2/3 cup

26, September 2011

- pick "blueberry guava" in when turned purple and slightly soft, also used some picked when just turning and let ripen for a few days.
- wash and cut into slices, discarding flower end
- ended up with about 6.5 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 2/3 cup


6, October 2011

- pick "blueberry guava" in when turned purple and slightly soft, also used some picked when just turning and let ripen for a few days.
- wash and cut into slices, discarding flower end
- ended up with about 6 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- needed to add more water during this stage
- forced through strainer with spoon (was able to get some of the pulp into the juice, the skins and seeds were left over)
- ended up with about 1 cup

8, October 2011 (FuBu jam - batch1)

used less than 4 cups FuBu puree + juice of 1 large lemon + 4 tbsp (oops!) Ca solution
added 1.5 cups sugar + 2.5 tsp pectin
steamed 15 min

yield = 7 4oz jars

result - tastes like mealy grape jelly. Really sweet, but I didn't use much sugar. Gelled really easily.
next time -  add another favor? use less pectin?