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This guavadilla jam also makes the perfect topping for cheesecake or ice cream. It’s great sandwiched between two sponge cakes with whipped cream, too!

  • 10 guavadillas, washed and scrubbed
  • 220 g caster sugar
  • ½ lime, juiced

Halve guavadillas; scoop the fruit flesh out and place in a bowl. Store in fridge.
Boil skins for 30 to 40 minutes or until they turn translucent and pulpy remains inside puff up and become soft enough to remove from outer layer.
Drain and reserve 250 ml of boiled liquid if you prefer a runny sauce.
Scoop out the inner flesh and discard the papery skins. Mix flesh in a food processor or blender until it becomes a smooth puree.
In a deep stainless steel pot, mix the inner flesh, caster sugar, lime juice, 250 ml reserved liquid and the reserved guavadilla flesh from the fridge.
Stir over medium heat until all the sugar has dissolved, then bring to the boil. After bringing to the boil reduce heat to low and let it simmer for 15 minutes without stirring too much except for the occasional scrape with a wooden spoon or to make sure it doesn’t stick to the bottom and burn.
Turn off heat and skim any greyish bubbles from the jam surface with a spoon.
Spoon into a sterilised jar and secure with tight lid; let cool and store in fridge.

Recipe and photo: Elize de Kock


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