1 gallon strawberry guavas
juice of one lemon
3 1/2 cups demerrera sugar, divided
1 package low sugar pectin
Wash guavas and place in deep heavy pot over medium heat.
Stir every few minutes until
guavas break down. Cook covered for 30-45 minutes until fruit is soft.
Use a potato masher to
break up any large pieces. Let cool, then sieve.
Place sieved guavas and lemon juice in pot and bring to a simmer over medium heat.
Cook until thickened.
Mix together 1/2 cup sugar with pectin.
Slowly whisk into hot guavas and return to
strong simmer. Add remaining sugar and stir to completely incorporate.
Bring to a boil and cook
for one minute. Remove from heat.
Ladle into hot jars. Seal and process in a hot water bath for 12 minutes.
Allow jars to cool. Check seals and store any unsealed jars in the refrigerator.
PRESENTATION Serve as part of a cheese platter. Good with creamy cheeses, like chevre.