Making Guava butter

Good guava was hard to come by in the upper Midwest and most people donʻt even know what it was!!  Itʻs guava season here in South Cal. There are so many varieties in the farmers market!!I am enjoying this greatly.  My dear friend Mariam from San Diego found out how much I love guava, she brought me a large bags of the fruit from her neighborʻs tree. That family bought a home with 4 guava trees and they donʻt know what to do with all the fruit!

Guava is hard to digest since it has a pulp of hard seeds inside. I canʻt really eat a lot of it. So... I made some guava butter last week. Itʻs great to top your plain yogurt in the morning, use it in desserts! Just loving every bit of it. The recipe is quite simple, but a bit time consuming since you have to put it through either a food mill or a strainer to separate the seeds. I am using the old fashion method with a little wrist action, a good strainer and a big spoon. It does the job and I donʻt need to store another item in my now tiny kitchen!! A quick note, I picked up a cheap strainer set with biggest mesh from Target, The guava seeds are actually quite big and guava has a grainy texture. If you have a very fine strainer, you will have a hard time getting the puree thought. I love my WMF strainer, but it just not right for this job! I am making a double recipe here.

Guava Butter
6-8 medium size guavas. Cleaned, stem and ends removed, cut into quarters to make 4 cups.
1/2 cup sugar
1/2 cup water
Directions
Place the fruit in a med size dutch oven or pan

Add sugar

Water

Bring to a boil and reduce heat to low. Let the fruit cook till softened, about 30 mins

You can use an immersion blender or puree in a food processor or blender till smooth

Strain the puree in through a strainer with a medium size mesh to remove the seeds

Press the mixture, You can also use a Food Mill if available, 

Stir and press the mixture through the strainer till only the seeds are left. Discard the seeds

Return the guava butter back to the pot. Make sure you rinse the pot to remove any seeds. 

Bring the mixture to a light boil over low heat. It is best to use a diffuser in this step and stir constantly so that I wonʻt burn. 

Pack the fruit butter in sterilized mason jars. Clean the lip of the jar. Cap.

You can store this in the fridge or put it through a hot water bath to process.

Great to mix a tsp in some plain yogurt for breakfast.

Enjoy

Aloha