Jamaican Guava Jam...

This exotic tropical fruit is high in vitamin c. Hand picked Guavas are simmered in Lime juice to make a tasty spread for toast or crackers or as a glaze or filling for baked products.

SIZES AVAILABLE:

  • 12oz / 340g

TIP

  • Makes a delicious sauce for Jerk Lamb when heated with Vinegar, roasted Garlic and fresh Cilantro.

TESTIMONIALS

I tried your guava jam and oh my god, the flavour is out of this world. I couldn't stop tasting and tasting it's so smooth, really, really great. Thumbs up.

By: Janice Davis

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FEATURED RECIPE

Jerk Lamb with Guava Glaze

INGREDIENTS

  • 2.5kg/5lb Boned leg of lamb or lamb cutlets
  • 3 tbsp Walkerswood Jerk Seasoning
  • 1 tsp Salt or to taste
    For Sauce:
  • 1 head Garlic, unpeeled
  • 175g/6oz Walkerswood Guava Jam or red currant jelly
  • 3 tbsp. White wine vinegar
  • 1 tsp. Parsley, chopped
  • 1 tsp. Cilantro (Coriander), chopped

 

DIRECTIONS

  • Rub salt and jerk seasoning into the lamb thoroughly.
    Cover and marinate in fridge overnight.
  • Preheat oven to 180C/350F.
  • Roll up and tie the leg of lamb in three places to secure.
  • Roast for 45minutes (medium rare) If using cutlets grill for 8-10minutes on both sides.
  • Roast the head of garlic for about 45minutes.
  • Crush the soft inside of garlic cloves into a saucepan.
  • Add all the other ingredients for the sauce and stir.
  • Bring to the boil, making sure the guava jam has melted completely.
  • Simmer and allow to reduce by half.
  • Allow the lamb to rest for 10minutes before carving. Slice the lamb and glaze with the warm sauce.
    Serve 8 - 10

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INGREDIENTS

SUGAR, GUAVA, PECTIN, CITRIC ACID

NUTRITIONAL FACTS

SERVING SIZE: 1 TBSP (20G)
SERVINGS PER: 17

AMOUNTS PER SERVING
CALORIES: 60
CALORIES FROM FAT: 0
TOTAL FAT: 0G (0% DV)
SODIUM: 10mg (0% DV)
TOTAL CARBOHYDRATE: 14G (5% DV)
FROM SUGAR: 13G
PROTEIN: 0G
VITAMIN C: 6% DV

PERCENTAGE DAILY VALUES (DV) ARE BASED ON A 2000 CALORIE DIET

Guava Jam




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