 |
| Avanti Guava Preserves jarred & ready to enjoy |
Everyone who has a pineappleguava tree knows that they are fruit producing beasts. They have beautiful silver grey celadon
foliage, lovely ornate blossoms each spring & once they set fruit, it’s
always a bonanza.
 |
| Photo: maggiesgarden.com
A native of South America, it's not actually a true guava, but this tree makes a lovely garden plant. With minimal care and pruning it stays a graceful, compact shape, has few issues or pests and produces fruit abundance. There are many reasons to add one to your garden.
|
 |
| Tons of guavas ready to roll |
Come about
August the thump of the ripening fruit becomes a summertime drumbeat. Usually late September is when my tree
really lets loose. And that’s when
I make my guava jam. This summer,
I got caught cooking a vat of jam in the middle of a heat wave. I do it over the course of two days,
and if the weather is hot, I do the cooking in the evenings. Each year, I experiment w/ adding other
fruits loaded w/ natural pectin. This
batch includes Dr. Baba’s citrus from his Fallbrook farm, as well as organic
apples & pears. The plan is to
create a high fiber lower sugar preserve w/ as many fruit solids as
possible. That way, we have a ton
of flavor in a more healthful concoction. You can do a half batch if you wish. My tree usually gives me two full batches each summer. This year, the first was at the end of September, the second was in mid October.
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
20
|
Quarts
|
Pineapple guava
|
|
|
16
|
Quarts
|
Water
|
|
|
1
|
Tablespoon
|
Sea salt
|
|
|
4
|
Large stalks
|
Lemon grass
|
|
 |
| Simmering w/ lemongrass |
Bring to a boil over high
heat in a huge covered pot (or divided into two large stock pots) for 45
mins. Reduce heat to med and use a
potato masher to break up the guavas every 30 mins. Cook for about 3 hours. Then remove cover and cook for another 1 ½ hours. Mash w/ the potato masher every 30
mins. Add two large oranges,
quartered. Squeeze the juice into
the mix then add the spent rinds too.
Cook for 10 mins more. Then
turn off the heat and cool completely.
I do it overnight.
 |
| The pressing of the pulp to release all the juice |
Strain through
colanders. This will take some
time. Set up several colanders
over bowls and add the mash. After
15 or 20 mins, put a plate on top of the mash and add a heavy bowl or some cans
to weight down the pulp. I let it drain for a few hours, pouring out the golden guava nectar into a clean stock pot every hour or so. The fragrance is a delight. I didn't realize until this year that some people don't like the smell of guavas. Tis a puzzlement. The tangy sweet perfume is a joy to me. Collect
all the liquid, compost or discard the pulp. The pulp can be high pressure composted (if your community has composting bins, add the left over pulp to your bin in a compostable bag).
You should have about 10 quarts of guava goodness. Bring this golden liquid to a boil partially covered w/ the following:
|
5
|
Pounds
|
Organic Fuji apples
|
|
|
12
|
Large
|
Organic pears
|
D’anjou
or othere favs
|
|
3
|
Large
|
Quince
|
optional
|
 |
| Bring to a boil partially covered |
I rarely find organic quince,
so I peel AND core those. The
organic apples and pears need only be cored, the skins add flavor, texture and
nutrition.
 |
| The organic apples, pear and the quince add natural sugar & a lot of natural pectin too |
Once the mix boils,
reduce heat to med and cook uncovered for 1 hour. Cool completely, then blend all in a powerful blender.
Return to a large wide pot
and add:
|
2
|
Quarts
|
Organic sugar
|
|
|
8
|
Medium
|
Lemons
|
Add
juice, reserve zest
|
|
4
|
Medium
|
Limes
|
Add
juice, reserve zest
|
|
2
|
Large
|
Oranges
|
Add
juice, reserve zest
|
Bring the guava mix with the
sugar and citrus juices to a boil over highest heat.
Boil, stirring and skimming every 20 mins or so until the
temperature reaches 102.5 degrees Celsius.
 |
| Once we get up to 102.5 degrees celsius, it's time to add the citrus zest |
Stir in the reserved citrus zest and pack into clean and
sterile glass jars. This yields
about 8 pints. A good thermometer
is important, but visually, you’re looking for unctuous bubbles, just like
these.
 |
| It's all about the bubbles |
Keep this delicious high fiber garden guava tree gift in the fridge. It's very stable, great flavor and texture and lasts in the fridge for well over a year.
 |
| Sweet golden guava preserves for the holiday season |
I label mine Ms. Catherine’s
Guava Jam since we have her to thank for nurturing the generous giving tree all
these many years.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
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