Spiced preserved guavas

[sp_recipe]

Serves: 2L
Cooking Time: 2 hours

Ingredients

  • 1,5L (6 cups) water
  • 400g sugar
  • 8 whole cloves
  • 4 star anise
  • 3 lemongrass stalks,
  • roughly chopped
  • 3 cinnamon sticks
  • pinch salt
  • 13 (1,6kg) guavas

Instructions

1

Add the water, sugar, cloves, star anise, lemongrass, cinnamon sticks and salt to a large pot. Bring to a boil,

2

25 minutes.

3

While the poaching liquid boils, prepare the guavas, quartering some and halving others. Add the guavas to the poaching liquid and simmer until the guavas are soft, but not mushy, about 30 minutes.

4

Pour the guavas and liquid into sterilised jars and store, refrigerated, for up to 2 weeks.

Send this to a friend