Guava Jam

Guava Jam


1-kilo pulp (1½ kilo guava)      1-kilo sugar

4 grams citric acid      50 grams butter

Salt for tastes


Cut guava fruit in to small pieces and pressure-cook them for 4 whistles. Cool and shift the pot and add sugar and mix well. When sugar dissolves add citric acid and stir till it thickens. When it thickens and leaves the sides of the pot remove. Grease a thali and pour the contents and press. Sprinkle almond, pistachio and cashew nut pieces and when cool cut in to pieces and wrap it in butter paper and keep it in an airtight container. It can stay for 5-6 months without refrigerator.


Apple and mango cheese can be prepared in the same way. Only add 750 grams sugar.