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Main Course

Guava Jam

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

1 kg Ripe guavas — cut into small pieces, perakka
11/2 kg Sugar
1/2 tsp Citric acid

Preparation

Step 1
Cook the guava pieces in level with water.
Step 2
Mash and strain through a jelly cloth.
Step 3
Keep the guava juice, sugar and citric acid on fire and boil, stirring with a wooden ladle.
Step 4
When it thickens, remove from fire and pour into dry bottles already kept on wooden planks.
Step 5
Remove scum from the top of the bottles when cold and close tightly.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Guava Jam

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

1 kg Ripe guavas — cut into small pieces, perakka
11/2 kg Sugar
1/2 tsp Citric acid

Preparation

Step 1
Cook the guava pieces in level with water.
Step 2
Mash and strain through a jelly cloth.
Step 3
Keep the guava juice, sugar and citric acid on fire and boil, stirring with a wooden ladle.
Step 4
When it thickens, remove from fire and pour into dry bottles already kept on wooden planks.
Step 5
Remove scum from the top of the bottles when cold and close tightly.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.