Do you know what makes a Guava Pink?
A pink guava occurs due to increased levels of the carotenoid pigment that gives color to tomatoes and carrots and it is through harnessing this quality in their crops over the years that farmers can produce beautiful pink guavas in such abundance.
Pink guavas not only taste great on its own or blended into juice, but also as a jam! Enjoy your toast with this tasty jam over breakfast or brunch!
- 5 to 6 Pieces of Pink Guavas
- 2 to 3 Pieces of Lime Juice
- ½ Cup of Sugar (Use half the amount compared to how much Guava Puree you have)
- Slice the guavas in half and scoop out the flesh and seeds using a spoon to a bowl.
- Use a potato masher or the back of a fork to mash the flesh and transfer into a blender.
- Add the lime juice.
- Blend using low speed for about 30 seconds.
- Sieve using a rubber spatula into a measuring jug.
- Add sugar half the amount of puree into a pan.
- Add 1 tablespoon of pectin for every cup of fruit you have.
- Heat over medium high heat, stir constantly until the mixture comes to a rolling boil.
- Continue stirring for another minute and remove the pan from the heat.
- Transfer to a storage jar.
- Let cool to room temperature and refrigerate.