Florida Cooperative Extension


 Spiced Guava Special
 4 lbs. prepared guavas 1 lb. pineapple cut in small chunks
 31/ lbs. sugar 1 large stick cinnamon
 3 cups cider vinegar 1 tbsp. whole allspice
 1 cup pineapple juice 1 tbsp. whole cloves
 3 blades mace 1/ tsp. salt
 Boil syrup mixture for 10 minutes, add prepared fruit and
cook until tender and somewhat transparent. Let stand over
night to absorb syrup. Reheat, put fruit carefully into sterilized
jars, boil syrup heavier if necessary, put over fruit, adjust cover
and simmer pints 10 minutes.

 Guava Pickle-Baked
 Peel, if skin is blemished. Cut in halves and remove seed.
Cover bottom of large casserole with prepared guavas. Sprinkle
layer of either brown or white sugar over guavas. Alternate the
layers of guavas and sugar until casserole is nearly full, adding
a dash of ground cloves and cinnamon mixed in the proportion
of 1/2 part cloves to 1 part cinnamon. Have sugar layer on top,
cover with vinegar and bake-covered-until the guavas are
tender and well flavored. -Seal hot in sterile jars and simmer
10 minutes.

 Guava Sweet Pickle
 3 lbs. prepared guavas 3 dozen whole cloves
 3 cups brown sugar 2 large sticks cinnamon
 1 cup white sugar cup preserved ginger, or
 % cup Best vinegar 4 pieces of ginger root
 1 tbsp. allspice 1/ tsp. salt
 Select large, meaty guavas. If with clean, unblemished skin,
do not peel. Cut off stem and blossom ends, cut in halves and
scoop out centers. Place fruit in preserving kettle; add other
ingredients, and let stand 3 to 4 hours. Then cook until fruit is
tender and syrup heavy. Time required depends on type of
guavas used. Seal boiling hot, in hot, sterile jars. If dry ginger
is used, remove before serving.

 Guava Catsup
 Slice prepared guavas in preserving kettle. Add only sufficient
water to prevent scorching and cook until tender, then put through
coarse sieve or fruit press to remove seed. Or pulp may be
obtained by putting ripe, raw guavas through fruit press without
preliminary cooking.