Last year I made guava jelly with my harvest of cherry guavas. This year I thought I’d try something different: making Cherry Guava Cordial.
You use the same basic preparation method as for making jelly but you don’t boil it for as long. It doesn’t matter how many guavas you start with because you simply adjust the amount of sugar you use to match the amount of juice you get from your guavas. I started with a good colander-full of fruit.
Place fruit in a preserving pan and barely cover with water; simmer until the fruit is very soft and all juice has been extracted. Strain through a jelly bag and allow juice to drain – do not squeeze the bag. Allow 1 cup of sugar to 1 cup of juice. Put juice and sugar in a pan and bring to the boil.
For 1.5 litres of liquid, I added 1 tsp citric acid (a natural preservative that also enhances flavour) and 1 tsp tartaric acid (used to give a sour taste and is also an antioxidant). If you are intending to use the cordial within a few days you can omit these but make sure you store it in the fridge.
Pour into hot sterilised bottles and seal.
Serve diluted: 1/3 cordial to 2/3 water or soda water (or to taste). Goes well with tonic water and vodka as an aperitif.