In March, we can pick guavas off shrubs growing on the side of the road. The season may vary in other parts of Australia and you do need to look out for stung fruit but the heady smell of the fruit is worth the effort.
Pick ripe and nearly ripe fruit which comes away easily off the branch. You will have small and large sized fruit but it doesn't matter.
This recipe doesn't give exact quantities. You will need to measure the pulp when you have boiled and mashed the fruit.
- Thoroughly wash the fruit
- remove the woody flower and stem ends, cut in half and remove the seeds and soft pult with a teaspoon. Set aside because we will be using this.
- chop the outer flesh into small bits, about 1cm square
- Add fruit and water (about 1 cup to each 10 fruit) to a large heavy based pot
- tie the trimmings and seed pulp into a muslin bag and add to the pot.
- bring to the boil then simmer until the fruit is very soft (about 1 hour), stirring every 10 minutes or so and adding extra water to stop the fruit sticking to the bottom of the pot
- press the muslin bag to extract the juice and pectin from the pulp - I use a potato masher and strain through a colander
- mash the pulp and measure how many cups you have
- return the pulp to the washed pot along with the same quantity of sugar and the juice of 1 lime per 2 cups of pulp
- return to the boil and reduce to a simmer. Continue simmering and stirring every 10 minutes until the mixture jells.
- bottle in sterilised jars and seal.
You could strain the fruit through muslin to make jelly.