My recipe is simple, chopped guavas covered with 1,5 cups of water to 1 cup of Selati organic sugar and a cassia [or cinnamon] stick. Bring to the boil, and simmer until guavas are soft. Allow to cool poor off the syrup and keep in the fridge.
They can be stored in preserving bottles but we eat them so fast that I dont see any reason to squeeze them in small bottles. Instead I put them in a glass bowl in the fridge. They can last for a week but we usually finish them in 2-3 days. I strain and freeze the syrup and re-use this the next time I make guavas.
Best served with fresh custard, yum!
5 comments:
this looks, and sounds, delicious! This may sound like a strange question, but do guavas grow locally for you?
HI Angela,
Yes guavas grow in my orchard, *grin*
In the UK no one knows what a guava is so NOW I wonderfing if they grow locally for you..
:-)
Carle
What's with the aluminium pot? Moderate this out to your hearts content! - G
I love Guavas too - we find them growing wild around the roads sometimes. I was curious as to what other people do when stewing them (my hubby just bought home a couple of shopping bags full of them from the roadside) and found your blog.
Have you ever tried making guava wine if you've got a huge load of them and you just can't face preserving them? It's delicous!
Anyway, I know this post is old and you haven't blogged in quite a while, but I thought I'd say "Hi" and thanks for sharing your recipe!
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