Try this Guava Butter recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Wash the guavas carefully and cut in quarters.
- Cover with 7 cups water and cook until the guavas are soft.
- Press the guavas through a fine sieve.
- The puree should measure about 2 quarts.
- Boil the apple cider until it is reduced by 1 cup and add to the guava puree.
- Add the sugar and spices and bring to a boil.
- Cook and stir over low heat until the guava mixture is of a thin spreading consistency.
- Pour into hot sterilized jars up to 1/4 inch from tops.
- Place the lids and rings on the jars and tighten.
- Process for 10 minutes in boiling water in a waterbath canner.
Many cooks fail to achieve a proper fruit butter consistency because they rush the reduction phase over too-high heat, scorching the sugars instead of evaporating excess moisture. Reaching a thin spreading consistency requires patience, maintaining a gentle simmer while stirring constantly over low heat to prevent burning at the bottom of the pot. Pressing the softened guavas through a fine sieve removes the seeds and fibrous pulp, leaving behind a smooth base that yields approximately two quarts of purée. Reducing the apple cider by half concentrates its natural acidity and sugars before it joins the guava, sugar, cloves, allspice, cinnamon, and nutmeg in the main pot. Processing the filled jars in a boiling waterbath canner for ten minutes ensures a safe seal for long-term pantry storage. Adjusting the batch size up or down requires keeping the proportions of fruit purée to sugar consistent, though smaller quantities will thicken faster on the stovetop.
