Sunday, November 10, 2013

Making Guava butter

Good guava was hard to come by in the upper Midwest and most people donʻt even know what it was!!  Itʻs guava season here in South Cal. There are so many varieties in the farmers market!!I am enjoying this greatly.  My dear friend Mariam from San Diego found out how much I love guava, she brought me a large bags of the fruit from her neighborʻs tree. That family bought a home with 4 guava trees and they donʻt know what to do with all the fruit!

Guava is hard to digest since it has a pulp of hard seeds inside. I canʻt really eat a lot of it. So... I made some guava butter last week. Itʻs great to top your plain yogurt in the morning, use it in desserts! Just loving every bit of it. The recipe is quite simple, but a bit time consuming since you have to put it through either a food mill or a strainer to separate the seeds. I am using the old fashion method with a little wrist action, a good strainer and a big spoon. It does the job and I donʻt need to store another item in my now tiny kitchen!! A quick note, I picked up a cheap strainer set with biggest mesh from Target, The guava seeds are actually quite big and guava has a grainy texture. If you have a very fine strainer, you will have a hard time getting the puree thought. I love my WMF strainer, but it just not right for this job! I am making a double recipe here.
Guava Butter
6-8 medium size guavas. Cleaned, stem and ends removed, cut into quarters to make 4 cups.
1/2 cup sugar
1/2 cup water
Place the fruit in a med size dutch oven or pan
Add sugar
Bring to a boil and reduce heat to low. Let the fruit cook till softened, about 30 mins
You can use an immersion blender or puree in a food processor or blender till smooth
Strain the puree in through a strainer with a medium size mesh to remove the seeds
Press the mixture, You can also use a Food Mill if available, 
Stir and press the mixture through the strainer till only the seeds are left. Discard the seeds
Return the guava butter back to the pot. Make sure you rinse the pot to remove any seeds. 
Bring the mixture to a light boil over low heat. It is best to use a diffuser in this step and stir constantly so that I wonʻt burn. 
Pack the fruit butter in sterilized mason jars. Clean the lip of the jar. Cap.
You can store this in the fridge or put it through a hot water bath to process.
Great to mix a tsp in some plain yogurt for breakfast.



  1. U should google Victorio food proseser no need for food mill save peelings for jeely

  2. I wanted to look at your recipe but the font you are using is extremely hard to read. Is it possible to make it more legible?

  3. Hi there,

    Is there any way you change your font? I'm trying to read the recipe, but it is a little difficult.

    Thank you! :)

  4. As someone mentioned earlier, this recipe is quite involved and could be a lot easier. Also, a true fruit butter has, well, butter and I notice that this recipe doesn’t call for it. Here’s what I do - make sure to wash guavas well and then cut both ends off. I then cut into fourths and run all of the guava pieces through my juicer. It automatically removes all seeds and I get a beautiful puree. You’re good to go. And yes, that font is very hard to read.

  5. Thanks for the recipe! I've made this a few times now, and it always turns out great :) Aloha.