Guava preserve

12 November 2013

Makes two 1L jars

Preparation time: 30 minutes
Cooking time: 10 minutes

• 2kg guavas

Syrup
• 300g sugar
• 750ml water

1 Prepare the syrup
Stir the sugar and water over medium heat until the sugar has dissolved. Then stop stirring and boil rapidly for 2 minutes.

2 Peel and halve the guavas. Remove the pips if you prefer. Place the peeled guavas in the syrup and return to the boil. Reduce the heat as soon as the syrup begins to boil and simmer for about 10 minutes. If the guavas cook for too long they’ll become soggy.

3 Pack the guavas in sterilised jars and pour over the syrup. Use a sterilised testing needle or skewer to release air bubbles along the sides, which will extend the shelf life. Seal the jars immediately.

Enjoy them a few weeks later (don’t forget to save some for summer) with whipped cream.

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