[Originally posted 1/24/14. Updated and republished, 5/28/16]
I've made some adjustments to what I originally had here.
I think it's better and easier now.
yield 6 8oz jars
(adapted from this recipe by Jen on Just a Pinch. Her recipe is strictly guavas, no lemon)
Note: I'm still working this out, the latest batch I finely chopped the seeded lemon, but thinking that throwing it into the food processor with the guavas would be even easier. WIP notes to self in blue italics.
- 20 medium sized ripe guavas
- water as needed
- 1 lemon, juiced, seeded, [rind and pulp cut into small dice? Or add chopped to processor?]
- 3 c sugar
- 1 pinch salt
- Wash and remove stems off the guavas, scoop out the seedy centers. (I discard, Jen uses).
- Cut the guava pulp with skin into quarters and place in a food processor to puree. [Add chopped lemon?] and juice, and enough water to help the mixture liquefy. Blend it really well.
- Combine puree with the sugar into a pot.
- Cook on high until it comes to a boil, stirring constantly as to avoid sticking or burning.
- Add the pinch of salt and lower to medium heat, high enough so that it still bubbles. Continue to cook and stir occasionally for about 30 minutes. [Because of the added lemon, it gelled for me in 10 minutes].
- Decant into jars and process (I freeze).