What to do with all these guava?

[dreamoutloud]

Hi! I have a tree that has guava all ripening at once. I would love to preserve some, but am not really sure how.
Any thoughts?
Thanks so much!
Laura

Its a colorful life!

[Lee M-S]

I wash mine, cut them in chunks, then blend (in blender or food processor) with some water. I sieve out the seeds and freeze in ice cube trays.


><(((*< ... ><(("< ... ><('< ... >o>

[opihikao]

Guava Jam! [:p]

Tutu's old recipe: (*No need pectin)

Ingredients:

6 cups guavas, peeled, 1/2-inch cubes
4 + 2 cups water
3 cups sugar
2 tsp lemon juice
1/4 tsp salt

In a saucepan over medium high heat; combine guavas, 4 cups of water, sugar, lemon juice and salt. Bring to a boil. Reduce heat to medium; allow to low boil 30 minutes.
Remove from heat; let stand 10-15 minutes to cool. When cool enough to handle; remove seeds by pressing through a sieve back into saucepan on medium high heat. Add remaining 2 cups of water and bring back to a boil.

Reduce heat to low; allow to simmer 30 minute; stirring until thickened. Remove from heat; and skim off any foam.
Makes about Three (3) pints

Enjoy!

P.S. If you mix the jam with BBQ sauce or spread it plain over seasoned ribs or chicken, it's delicious!

[terracore]

Run them through a juicer, cook juice for about 30 minutes, cool to room temperature, strain through new panty hose, add sugar and water, pitch yeast, ferment, clarify in refrigerator. Drink.


ETA straining.

[Lee M-S]

Terracore,
is that a "pinch" yeast? To make it ferment?

quote:

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Originally posted by terracore

and water, pitch yeast, ferment, clarify in refrigerator. Drink.


ETA straining.

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><(((*< ... ><(("< ... ><('< ... >o>

[lavalava]

Pitch a pinch in there!

[terracore]

I don't use a yeast starter so I usually use a big spoonful of yeast

[Kenney]

Speaking of fruit jelly/wine, Our Jaboticaba tree is loaded this year! I am about to embark on a Jaboticaba experiment. Haven't tried making Jaboticaba Jelly for eons, and when I did, it was more of a delicious syrup than Jelly. (fantastic on French toast/pancakes!) Found several recipes on Google. Does anyone have a tried and true formula for Jaboticaba jelly?
We regularly make Lilikoi, Hawaiian Chili Pepper, and White Pineapple jelly/jam, and I'd be glad to trade recipes.
Also made a Meyer Lemon Marmalade this year using the skins for their pectin.
We enjoy them all, and they make wonderful gifts for family and friends!

[PunaMauka2]

quote:

---

Originally posted by terracore

Run them through a juicer, cook juice for about 30 minutes, cool to room temperature, strain through new panty hose, add sugar and water, pitch yeast, ferment, clarify in refrigerator. Drink.


ETA straining.

---

excellent! if i could suggest a few relatively minor optional additions which would likely tremendously improve the quality of the end product.

- a glass carboy or other sanitizer-friendly jug type container into which an air lock can be fitted.

- said airlock (not expensive, a very simple plastic mechanism available from any brew supply)

- food grade sanitizer (also available from brew supply)

- 1 package champagne yeast (so much better than bread yeast for this purpose)



boil everything, let cool undisturbed, then pitch yeast after carefully transferring to sanitized fermenting container.

[terracore]

quote:

---

Originally posted by PunaMauka2

quote:

---

Originally posted by terracore

Run them through a juicer, cook juice for about 30 minutes, cool to room temperature, strain through new panty hose, add sugar and water, pitch yeast, ferment, clarify in refrigerator. Drink.


ETA straining.

---

excellent! if i could suggest a few relatively minor optional additions which would likely tremendously improve the quality of the end product.

- a glass carboy or other sanitizer-friendly jug type container into which an air lock can be fitted.

- said airlock (not expensive, a very simple plastic mechanism available from any brew supply)

- food grade sanitizer (also available from brew supply)

- 1 package champagne yeast (so much better than bread yeast for this purpose)



boil everything, let cool undisturbed, then pitch yeast after carefully transferring to sanitized fermenting container.

---

I make our guava wine in 2 liter batches with EZ caps and EZ Caps yeast which address all those issues... I guess I should have mentioned that.