Guava Butter Recipes
GUAVA BUTTER
Made from common guavas (Psidium guajava), this is a tropical-tasting sweet and savory fruit butter spread you can eat as-is or use to amp up other dishes. Put guava butter on yogurt, milk kefir, oatmeal, toast, grilled meats, or other well-paired dishes.
Provided by Aaron von Frank
Categories Preserves Sauce Snack
Number Of Ingredients 9
Steps:
- Chop guavas into chunks, then place in large sauce pan. Pour enough water in to pan to almost cover the fruit. Then turn stove to medium heat and cook guavas for about 15-20 minutes, stirring occasionally. Your aim is to cook the fruit (without scalding it) to allow for easier seed extraction.
- Once fruit chunks are soft and cooked, you're ready for seed extraction. If you have an immersion blender, go ahead and blend the guava in the pan now - the seeds are too hard to be blended or broken apart and it will make things easier. If you do NOT have an immersion blender, no problem - just proceed to the next step.
- Over a large bowl, pour cooked guava mixture through a chinois strainer. Turn wooden pestle in circular motion around strainer to push pulp through, separating it from seeds (see pictures above recipe card). Compost or discard seeds and pour guava pulp back into sauce pan or crockpot. We strongly recommend using a crockpot for best results!
- Add all other ingredients into pan or crockpot and cook on low heat until thickened. This is a simple process if you're using a crockpot since you won't have to worry about the guava butter sticking or burning. If using a crockpot, set to low heat and let cook for 6+ hours. If you're using a sauce pan: 1) you'll want to be careful that the guava butter doesn't start sticking or burning on the bottom of the pan, so check and stir regularly especially the longer you go and the less water is in the guava butter; 2) you'll want to either keep a lid on the pan and cook for 6+ hours or leave uncovered and cook for less time (~2 hours or so).
- Once finished, place guava butter in jars and use the safe canning method of your choice. As good as guava butter tastes right after cooking, it tastes even better once it's cooled and sat for a day.
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