Prep 45 mins
Cook 1 hr
Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- Boil sugar and water until it spins a thread (238F).
- Halve guavas and remove pits; cook in a little water until soft enough to put through a sieve.
- Strain and add to syrup.
- Cook until thick.
- Pour into hot sterilized jars and seal.
This recipe is great and the best part of it, is that it is so easy to make. At the moment (May2012) my tree is full of guava and every morning and pick the ripe ones from the grass. I have ran out of ideas of what to make with guavas so I decided to try this one...here is a picture of the results...enjoy
not rating this yet - I made a small amount of this with a "thai guava" that i found at the market and it tasted terrible- I am pretty sure that the thai variety is way different than what we are used to. I will try with regular guavas and report back