Sunday, May 1, 2011

Food items from guava

      If life gives you guavas, you make guava juice. Life just gave me a couple of bags of guavas from a friend of a friend's prolific guava trees. What to you do with a gaggle of guavaI've never even eaten one, so I had to look it up. It's ok to eat the whole gauva, seeds and all. Just rinse it off, cut off the ends, and munch away. But my son likes guava juice, albeit the kind you buy in a can. I don't own a juicer or anything fancy like that. So I thought I'd try to make my own with basic kitchen equipment, a blender and strainer. This instructable documents what I did. Apparently, the guava is more exotic then I realized. The spell-checker wants me to change guava to cave.


Kitchen Tools:

Measuring Cup
Cutting Board
Wooden Spoon

Slicing and Dicing

Rinse off guavas.
Slice them up by cutting off the black parts at the end.
 Dice the guavas to fit in your blender.


Fill up the blender with diced guavas. 4 medium size guavas seems to do the trick. Fill up the blender about 2" from the top with water. Add sugar to taste. I used 1/4 of a cup the first time which was fine for me. Kids like more sugar and seemed to like it a lot better if I used 1/2 cup.


 Set up the strainer over your container and pour the blended mixture in. The mixture tends to clog the strainer very quickly. In order to help it through the strainer, stir with a wooden spoon. Almost all of it goes through except the seeds and a little of the pulp.Repeat for all the juice in the blender. Other people have told me they just let the seeds settle and then skim but I think I'd have to make the mixture a little thinner.

Make Homemade Guava Jam

Guava Jam Recipe

3 C guavas (about 3)
3 C water
1 1/2 C sugar
1 Tbs vinegar
1 tsp lime juice
1/4 tsp salt

Peel and cut guavas into small pieces (about 1/2 inch pieces.) Transfer to a pot and add 2 C of water, sugar, vinegar, lime, and salt.

Bring to a boil (on high heat.) Then reduce heat to medium and boil for about 30 minutes.

Remove from stove and set aside to cool for 15 minutes.

Pour the mixture through a metal sifter (into a pan)to separate out the seeds. Use a spoon to force the mixture through the sifter. Pass the mixture through the sifter for a second time.

Transfer the guava mixture back into the pot. Add the remaining 1 C of water on medium high until just at a boil. Reduce heat to medium-low and simmer for about 30 minutes or until thickened.

Move pot from stove and set aside to cool. Transfer jam into jars and refrigerate. Jam will stiffen as it cools.

This recipe makes about 12 ounces. Of course you can increase the amount if you need to.


  • Jam should simmer at a very slow boil. Adjust the heat if necessary. If it is too high, the jam will burn. 
  • If you are making more jam than you can eat in a reasonable amount of time, seal the jars with paraffin.

Guava Cheese 

A chewy fudge-like sweet, Guava Cheese is best made with fresh guavas. They are a rich source of vitamin C - from 3-6 times more than in oranges to almost 30 times more than that found in bananas! Most of this vitamin C is found in the skin of the fruit.

  • 1 kg soft guavas
  • Sugar (amount based on how much pulp you get out of the guavas)

  • Cut the guavas into quarters and remove the seeds. 
  • Put the seeds in a sieve and add a small amount of water. Rub into the sieve and press down with a flat spoon so as to extract the pulp surrounding the seeds, into a bowl kept below the sieve. 
  • Blend the gauva pieces to s smooth pulp in your food processor. Measure how many cups of pulp you have - include the pulp removed from around the seeds. 
  • Put all the pulp into a large, flat, heavy-bottomed dish on a medium flame. 

  • Add sugar to the amount of one cup less than the number of cups of guava pulp. For example, if you had 6 cups of pulp, add 5 cups of sugar to it. 
  • Cook, stirring frequently, till it becoms hard to stir and the guava cheese begins to come away from the sides of the pan. 
  • Grease a platter and spoon the guava cheese onto it. Spread into a thick layer.
  • Allow to cool a little and while still warm, cut into diamond shapes. 
  • When completely cooled, store in an air-tight container.



1 1/2 kgs Guavas (Amrood)
6 cups Water
1/2 tsp Citric acid
Sugar (Cheeni)

How to make guava jelly:

  • Wash and cut guava into thin slices and cook with water until very soft.
    Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
    underneath and leave it for 12 hours. 

  • Do not squeeze the bag.
    Use the mixture in the bag for guava cheese.
    Measure the juice and add 3 cups of sugar to each pint of juice. 

  • Heat the sugar, guava juice and stir until it is dissolved.
    Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
    Cool and pour into airtight jars.

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