Mut Oi Hong Atiso Do (Pink Guava and Hibiscus Jam), No Added Refined Sugar
Sweets and drinksPreservesVietnamabout 2 hours 30 minutes
This pink guava and hibiscus jam sets thick, holds a bright red color, and balances tart against sweet. The hard part is the long simmer: the pot has to reduce without catching, and the jam has to be pulled at the right moment.
Dried hibiscus steeps in just boiled water for 30 minutes until the petals soften and release a deep red liquid. To test the jam, smear a little onto a plate. It is ready when it holds and does not run.
This batch weighs about 4.2kg, at roughly 66 calories per 100g.
Method
Trim the stem and blossom ends off the guavas, wash them in lightly salted water, then cut each one into wedges.
Boil the guava for about 30 minutes. Once soft, scoop the flesh onto a plate with a spoon and discard the seeds.
Steep 20g dried hibiscus flowers in about 800ml of just boiled water. After 30 minutes the petals soften and the liquid turns bright red.
Blend the boiled guava flesh with the hibiscus liquid and the petals until smooth, then pass it through a sieve for a finer texture.
Pour the blended guava into a pot with 180g kOBE Monk Fruit Blend. Simmer over low heat and stir constantly so the jam does not catch.
After 60 to 90 minutes the jam thickens and is done. Let it cool completely, then transfer it to glass jars.
Tips
Test the jam by dabbing a little on a plate, and it is ready when it holds without running.
Rinse the glass jars with boiling water to sterilize them before the jam goes in.
Cook over low heat with constant stirring, since a moment away scorches the bottom of the pot.
Strain the blended mixture through a sieve so the jam comes out smooth with no guava fiber.
Steep the hibiscus in fully boiling water for 30 minutes, since cooler water gives a pale red.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.