Guava and Quince (Butter) Jam Recipe
This is a small batch quince jam recipe that you can easily scale up. We combined quinces with guava and added a dash of bourbon vanilla to create a uniquely flavored jam. We can say with confidence, it’s a taste you've never experienced before.
Equipment
- heavy-bottomed pot
- stainless steel colander or strainer
- wooden spoon
- potholders, oven mitts, trivets for hot dishes
Ingredients
- 2.2 lb quince (1kg)
- ½ lb guava (250 g.)
- ½ cup sugar
- 1 ½ cups water
- 1 tbsp. vanilla extract
Instructions
Prepare the Fruit:
- Peel, seed, and chop the guavas.
- Peel, core, and chop the quinces.
Prepare the sugar syrup:
- Dissolve sugar in one and a half cups of water and add vanilla extract.
- Bring the sugar mixture to a low simmer, allowing the sugar to completely dissolve (approximately 3 to 5 minutes).
Cook the jam:
- In a large, heavy-bottomed pot, combine the chopped guavas, quinces, and the prepared sugar syrup.
- Place the pot over medium heat, bringing the mixture to a gentle boil before reducing heat to a simmer.
- Allow the mixture to simmer until the fruits are soft and can be easily mashed, which should take approximately 10-15 minutes.
- Use a mesh kitchen strainer and a ladle or large metal spoon to press and rub the stewed fruit against the mesh, pushing the pulp and juices through. This step removes guava seeds and helps mash the fruit skins. If you prefer a coarser texture or don't mind the seeds, you can skip this step.
- Return the fruit pulp and juices to the pot. Bring the mixture to a gentle boil over medium-low heat.
- Once boiling, reduce the heat to a low simmer. Stir regularly and simmer the jam for 30 more minutes.
- Ensure the guava and quince jam is gently bubbling as you proceed to can it.
Notes
The specified in this jam recipe quantity of ingredients should yield enough jam to fill three 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.