Ingredients:
10 ripe guavas, white or pink to yield 500ml of guava puree
1l water or enough to cover the fruit
80g white granulated sugar for every 100g of guava juice
Method:
Wash thee guavas then slice off the stem end and the bottom. Cut each fruit into 4-6 pieces then transfer these to a saucepan. Pour over the 1l water (or enough water to cover) then place over medium heat, bring to a boil and cook for about 25 minutes, or until the fruit is soft.
Set a fine-meshed sieve over a large bowl then pour in the guava mixture. Using a large metal spoon, push the puree through the sieve, so the pulp goes into the bowl and all the seeds and any hard peel are retained. Discard the seeds.
Measure the amount of puree you have. For this recipe, for every 100ml of purée add 80g of sugar.
Transfer the purée to a large pot and place over high heat. Add sugar and mix until well combined. Continue cooking and stirring until puree has thickened. If you enjoy guava sauce, remove from heat while it's still a bit runny. If you prefer jam, allow puree to thicken more.
Remove from heat and transfer to glass jars that have been sterilized and warmed in the oven. Secure the lids then cool to room temperature and place in the refrigerator where it will keep for up two weeks.
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