Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 gallon strawberry guavas juice of one lemon 3 1/2 cups demerrera sugar, divided 1 package low sugar pectin DIRECTIONS 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. Copyright © 2015 Stefanie Samara Hamblen |
