Thick, sweet guava spread ideal for toast, cheese plates, and dessert fillings with tropical aroma.
# What You Need:
→ Fruit
01 - 1.5 kg ripe guavas, approximately 10 to 12 medium guavas, washed and quartered
→ Sweetener
02 - 700 g granulated sugar, approximately 3.5 cups
→ Acidity
03 - 2 tablespoons fresh lemon juice
# How-to Steps:
01 - Wash guavas thoroughly under running water. Cut into quarters and remove seeds using a spoon, preserving as much flesh as possible.
02 - Place guava flesh and water in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 to 20 minutes until fruit is completely soft.
03 - Mash the softened guavas with a potato masher or briefly blend using an immersion blender for a smoother texture.
04 - Press the mixture through a fine sieve or food mill to remove any remaining seeds and obtain a smooth, uniform pulp.
05 - Return the strained pulp to the saucepan. Add granulated sugar and fresh lemon juice. Stir thoroughly to combine all ingredients.
06 - Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking and ensure even heat distribution.
07 - Reduce heat to medium and simmer, stirring frequently, for 35 to 45 minutes until mixture reaches jam-like consistency. Test doneness by placing a small amount on a chilled plate—if it wrinkles when pushed with your finger, the preserves have reached setting point.
08 - Skim off any accumulated foam from the surface of the preserves using a spoon.
09 - Pour hot preserves into sterilized glass jars, leaving 0.25 inch headspace. Seal immediately with lids. Allow to cool completely at room temperature before refrigerating.
