Guava Butter

After throwing kilos of boiled guava “pulp” after making myguava jelly into the Bokashi bucket, I thought I would investigate using it. I am supposed to be minimising my impact upon the environment

Charmaine had a recipe for Guava Butter

Guava Butter
Per cup of de-seed boiled guavas, leftover after making the jelly:

3/4 cups of sugar (184 grams)
Strained juice of one lime (approx 1 tablespoon)
Heaped tablespoon of softened butter (15g), in small chunks.

Don’t cook more that 4 cups at a time, because you can’t get the mix hot enough.

Put the de-seeded guava pulp in a large bowl, and microwave to steaming.

Add in the softened butter and lemon juice, stir.

Microwave for 2 minutes at a time, stir to combine until thick and piping hot.

The butter needs to be steaming hot because that’s how you maintain the sterilty and longevity of your goodies.

Spoon the guava butter into hot sterilized jars out of the oven.

Fill each jar almost to the top with a 1cm gap.

Seal immediately with new jar lid, or
the Fowlers Vacolla ‘kleerview’ plastic jam covers. These are neat, because as the contents cools, you can see the seal being sucked back towards the jar.
The steam seems to permeate through the seal whilst hot. No doubts that hot air takes up more space than cool air!

If using the kleerview seals, screw on the original jar lid on top to protect the seal. I’ve been doing this after the contents have cooled down, but I’ll report back later in the year if this destroys my plastic seal.

I only had enough space in my big bowl to do 3 cups.

You can also cook the guava butter on the stove, but because it is so thick, it spits all over you and the stove.

So here we are on the far right: my very first batch of guava butter.

Guava Jelly and Butter, a photo by A Sydney Foodie on Flickr.

And it tastes *so* good.

I won’t be giving this one away!

I wonder though – how long does this last? It does contain dairy after all. If you used clarified butter (ghee), would it last longer?

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