I’m no newbie when it comes to processing guavas…check out my page The Tongan Experience. But I’ve got to tell you Puerto Rican guavas are the bomb in size compared to South Pacific guavas. It takes a lot less Puerto Rican guavas (guayaba) to make jam than the South Pacific variety.
Tags: guava jam recipe, guava jam with Certo liguid pectin, how to make guava jam, star anise in jams, water-bath-canning jam
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