Yesterday I picked up some small Mexican guavas at an Hispanic supermarket in a nearby town. I considered a few possible ways to use them. A good guava jam would be nice or guava paste or I thought I might make guava sauce like we enjoyed in India. Good apples weren’t available where we lived so we made mango sauce out of green mangos and guava sauce instead.
´The first step to making any of these is to purée the fruit. This morning I sliced and simmered them until soft then forced them through a sieve to remove the seeds.
The guavas were a little sour so I added some sugar. It then seemed a little too sweet for sauce, so I proceeded to go with either of the other two options by adding more sugar, and to improve the color I added 2 1/2 pints of cactus fruit jam I had made earlier in the summer. I boiled this for well over an hour, stirring occasionally until it thickened into a jam consistency.
I had places to go and things to do so I poured it into a glass dish to cool. It remains to be seen if it will be a jam or if it will jell into a solid paste. Either way I’m looking forward to making guava and Brie or guava and Feta tarts.