Guava bell pepper jam

By Raquel Fox
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YIELDS
2 CUPS

Ingredients

  • 1/2 cup (125 milliliters) guava paste
  • 3 cups (750 milliliters) water
  • 1/2 cup (125 milliliters) diced pink guavas
  • 1/2 red bell pepper, diced
  • 1 teaspoon (5 milliliters) ground coriander
  • 1 teaspoon (5 milliliters) ground nutmeg
  • Juice of 1 lemon
  • 2 teaspoons (10 milliliters) sambal oelek (chili paste)

Directions

  1. In a three litre pot, combine paste and water over medium heat. Break paste into pieces with a wooden spoon and stir to melt into a sauce that coats the back of the spoon (adjust with a little more water, if needed).
  2. Add remaining ingredients. Reduce heat and simmer, about 30 minutes.
  3. Let cool and store in sterilized jars for up to three weeks.

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