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.