I searched the internet for a guava butter recipe and could find only one. It said to make it like apple butter. So I broke down and called my friend who is my recipe go to. She had two recipes and one said “Keo’s recipe”. It was from 1998, that was funny. I must have gotten this recipe from the friend who originally gave me my guava tree.
I really like this recipe because it uses honey and not sugar.
You will need 2 cups of guava pulp. I forgot to measure how many guavas I had but I would guess at about 6-8 cups (out of 8lbs of guavas I got 12 cups of pulp). To get your pulp you fill a pot with the guavas and put just a very small amount of water in the bottom of the pan so the guavas won’t burn (I rinsed my guavas in a colander and then placed them in a pot not adding any additional water). I used a potato masher to mash the guavas as they heated up. I then used a hand fruit mill to get the pulp. Oh does it smell good.
You will then need to prepare you jars and lids. For this recipe I needed only 2 jelly jars.
- 2 cups guava pulp
- 1 cup honey
- Juice of 1 lemon
- 1/2 tsp cinnamon (optional)
- 1/4 tsp ginger (optional)
Put all your ingredients into a pan and cook on medium heat stirring constantly until thickened. It will thicken as the water evaporates. Check a small amount on a spoon to see if it is thick enough.
Pour into hot jars. Process for 10 minutes in a water bath if you are wanting to store.
Guava butter is great on waffles, toast, crackers, ice cream and anything else you would like to try. Before I went gluten-free I purchased guava pastries at my local grocery store. Here is a great breakfast bar that I used my guava butter in.