14pineapple guavasequivalent to about ½ cup of pulp
Juice from ½ of a lemon
⅔cupof sugarI used ⅓ cup of vanilla sugar I had leftover
zest from ½ of a limeorange zest would be good here too
2tablespoons43 liqueur or Cointreauoptional
Instructions
Slice the strawberries and extract the pulp from the guavas by cutting them in half and scooping it out with a spoon (this is the most time-consuming part of the process but if you only make a small batch, it won't take long at all).
Combine the lemon juice and fruit in a heavy bottomed saucepan and cook on medium heat for about 7 minutes while it breaks down and releases its juices.
Once it is boiling and juicy, add the sugar and zest (and liqueur if you are using), turn down to medium low and continue to boil and reduce for another 15 minutes or so. You’ll feel as you mix it that the liquid is reducing and you’ll see on the sides of the pan that the level goes down about 1 inch in volume (depends on size of your pan of course). As you mix occasionally, skim off the white foam that appears.
It’s done when it is visibly thicker and all the fruit is broken down. As it cools, it will thicken further. (I used a wooden spoon to help break up the fruit as it cooked.)
Transfer it to glass jars and then refrigerate. You’ll need to use it up in a week or two. That won't be a problem.