Guava jam is number 2 on my list of favorite jams, number one being sorrel jam of course. I think the last time I ate a guava from a tree could be about 25 years ago so picking the fruit and eating it was a real blast from the past. Now this is my first time attempting to make guava jam so I had to do a little research on it and my approach is going to be slightly different to some of the other recipes you would find online.
Growing up, worms was an inextricable part of the guava eating experience. If you found a ripe guava without at least one worm in it consider yourself lucky. From what I remember we would just bite and spit out the piece with the worm and continue to eat the rest. Some people claim to have guava trees that bear fruit without worms… I would have to see that to believe that.
So without fail, these guavas did have worms in them so I had to cut them into quarters and remove the ones that I could find. I’m pretty sure a few slipped through the cracks but you know what they say… what doh kill does fatten, what doh fatten does purge. And anyhow you take it, we still have to cook and strain these guavas to make the jam so we good. Consider the worms extra protein.