Pineapple Guava, one cut to show cross-section
Guava Jelly (no jam recipe in pectin package)
5 lbs guava
1/2 c lemon juice
3 c boiling water
1 package pectin
6 c sugar
supposedly yields ~7 cups = really yielded 7 half-pint jars, 1 smaller jar, plus 3 full marshmallow creme jars
Measure the sugar into a separate bowl. Prepare fruit with liquid. Add pectin & bring to a full rolling boil over high heat. Immediately add all the sugar, bring back to a full rolling boil, then continue to boil for 4 minutes exactly. Ladle into canning jars & seal.
Cut each fruit in half across first, then start scooping
Hulling method with a normal size spoon
Pineapple Guava Scoop
Pineapple Guava Goop
Completed Pineapple Guava Preserves
Only a small amount of juice drained off into the liquid measurement, like 1/2 cup, since I'd have to mash it up or squeeze it to get more juice to come away from the pulp, so I put the lemon juice in first, added the guava juice I could drain off, then used the boiling water as instructed to fill up to 3.5c liquid. Even after following the instructions from the pectin box, it still seemed very syrupy vs. jam-like, so we'll see what I get when it fully cools. The syrup is tasty though!