Part of the 150 pounds of luggage we brought over to New York included dozens of packages of dried mangoes, some polvoron, sampaloc and a single bottle of my homemade guava jelly as a present for my sister and her family. So you can imagine my surprise when at our first breakfast after the long flight, she whipped out a brand new bottle of guava jam she acquired on a recent trip to Parisâ€¦ The French, like the English, have a wonderful respect for jams, jellies and preserves and they seem to consider it a national birthright to have perfected the process of extracting the of essence and flavor of fruits from near and far. Perhaps because of previous French colonies in Africa, they must have figured out the guava essence a long time ago, but this certainly came as a surprise to meâ€¦ This small bottle of jam, labeled Confiture Ã©pÃ©pinÃ©e de Goyaves (gosh, doesnâ€™t that just sound so much chicer than GUAVA JAM), contained 58% guava pulp, 42% sugar and a little bit of pectin. Thatâ€™s pretty authentic, donâ€™t you think?
After twisting off the cap and hearing the vacuum pop, a close sniff yielded a highly promising intense guava aroma. The color, a pinkish, orangey caramel color, clearly screamed GUAVA. The texture of the jam was incredibly smooth (a typical complaint of commercially made jams that lack that homemade feel), but the taste and flavor were REALLY REALLY GOOD. They nailed that one on the head! I had it with my croissant and it was super delicious. The super smoothness was the only thing I would change if I could as I like the graininess of a homemade guava jam. At about $6-7 for the bottle, it was definitely worth it. The next time you pass by France or England, donâ€™t forget to check out the good food purveyors and bring home some of their utterly superb jams and jelliesâ€¦ The brand on this bottle was da Cour d’Orgeres, in case you were curious.