Jelly and jam
This week's canning: liliko'i jelly, guava-liliko'i jam, and white guava-liliko'i jam.
The liliko'i jelly has black flecks in it because I ran the pulp through the blender at a high enough speed to bust up some of the seeds into pieces small enough to pass through the sieve. It's edible, so not a problem. The guava-liliko'i was to make use of a batch of cold process (freezer) liliko'i jelly that had a good flavor but was both runny and lumpy, and a batch of guava jam that I tried to make without added pectin (it was bland and had a gritty texture). Combined, brought to a boil and canned - great flavor, so if I can get my hands on more guavas soon, I'll do this flavor combination again. The white guava-liliko'i has less liliko'i than the guava-liliko'i, and the white guavas I used have a milder flavor. The results are okay, but the flavor is delicate and doesn't hold up well on toast.