"Winnie-the-Pooh Just Got in Our Green Spiced Jam in a Pot... !"
Remember that this represents considerable enterprise but is well worth the do when you consider how much made jam is involved with all your potted jars, far from few....
Another good suggestion is to replace guava jam with papaya jam although an adjustment with added pectin might be needed.
(Note: these recipes were originally adapted from AllRecipes.com from the world-wide web.)
Suggested Serving:
Take with a jar of Green Spiced Jam and with butter add liberally to a fresh scone or bread roll and enjoy with a hot cup of coffee or tea double-double with cream and a sugar cubes.
Ingredients:
4 Granny Smith apples, peeled, cored and finely chopped
12 med. sized guavas, semi-ripe, peeled and finely chopped
4 c. white sugar
1/4 c. light br. sugar
1 lemon zest with the juice squeezed
1 orange zest with the juice squeezed
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
6 half-pint canning jars with lids / rings
2 quarts water
Instructions for Jam Making in Two Parts For Cooking in Sequence and to Be Combined Equally During Canning in Jars:
A. Guava Jam-making:
-Fine-chop the guavas, cover with 1 quart water, boil, simmer over med. heat for 30 mins.; drain fruit through a strainer to form a pulp.
-Place pulp in 2 cups white sugar plus the juice of 1 orange over med. heat stirring constantly with a wooden
spoon or dowel and then sit warm without setting and keep molten for 30 mins. (note, v. thick).
B. Apple Jam-making:
-Combine 1 quart water, 4 apples finely chopped, 2 c. of white sugar, 1.4 c. light br. sugar, 1 lemon zest and its
juice, 1 tsp cinnamon, 1/2 tsp. nutmeg, 1/4 tsp cloves, 1/8 tsp allspice; boil and stir occasionally until reaching
a 104 deg C using a cooking thermometer for making jam for 45 mins.
C. Combining the Equal Portions of Guava and Apple Jam:
-Mix apple and guava jams 1:1 in a large mixing bowl still v. hot (semi-molten).
D. Instructions for Prepping Jars:
-Sterilize jars and lids (tops, rings) in boiling water for 5 mins.
Handling the sterilized jars with gloves fill the stockpot to 1/4" from the top. Top with lids and screw in the ring.
-Place a flat-bottomed racked stockpot half-filled with water and bring to boil.
-Lower the jars 2" apart, onto racks and fill in with more water 1" above the top.
-Cover the stockpot and boil for 10 mins.
-Remove jars and place onto a wood surface, and once cool, press the top of each lid with or finger ensuring the
the seal is tight.
-Store or hold in a pantry or basement, i. e. in a cool, dry place.