- picked waiawi, chose fruits that were red but still firm. Also included one semi-soft yellow guava.
- weighed 10 oz fruit (whole)
- washed, cut off ends and blemishes, and sliced thinly
- covered with just enough water in sauce pan
- boiled for 15-20 min
- let cool ~ 1 hr
- strained through nylon stocking
- left with pretty pink juice
- yield about 2/3 cup
1, September 2011
- picked more waiawi, red & firm, plus used slightly soft yellow (common?) guava gathered earlier
- washed, cut off ends and blemishes, sliced thinly
- weighed 18 oz processed fruit
- covered with just enough water in sauce pan
- boiled for 15-20 min
- let cool ~ 1pm -
- strained through nylon stocking
- yield = almost 2 cups
2, September
- third batch of just strawberry guava
3, September 2011
made jelly with ~ 4 cups guava juice
Used 4 tsp calcium water and 2 cups sugar with ~ 1tsp pectin.
Results: did not jell well and tastes kind of bland
Conclusion: try to pack more guava flavor into the juice, add a spice, and use more pectin.
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