Wednesday, 29 July 2015

Guava un-conserve

Five guavas ganged up against me yesterday. The pale green beauties sitting prettily in my fruit basket turned a ripe yellow practically overnight!

Desperate to save them, I looked up jam and jelly recipes on the net, but all of them involved a lot of boiling, pectin and stirring (absolutely necessary to preserve jam and make it gel). So I wondered what would happen if instead of jam, I made a thick sauce that could be spread on toast. Sure the shelf life would be dismal, but if it were easy and quick to make, I could just make it again, couldn't I?

So here you have it. My guava un-conserve. It does taste a lot nicer than it looks in my picture.


1.5 cups of sieved guava pulp (just core and deseed guava and run through a blender until smooth)
1 cup of sugar
The juice of 1 lemon
3/4 cup of water


Mix the sugar, guava pulp, lemon juice and water and stir until smooth.

Bring to a boil on low heat, stirring very often.

Boil for about 5 minutes until the mixture thickens.



Yummy with wholewheat bread and toasted wholewheat muffins. Loved the pale colour.

I would have been happy with a lot less sugar though. The next time, shall add sugar in 1/4 cup increments,  tasting the raw mixture at every stage to decide how much works for me.

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