(This protocol is similar to the last one, except for the straining stage.)
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 7 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than a cup
- put back into pot and vigorously boiled with 6 peppercorns for about 6 minutes
- left with about 3/4cup of liquid, thicker and more flavorful than using old method
- didn't have any peppercorn flavor
6, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 15 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 2 cups
- put back into pot and vigorously boiled for about 10 minutes
- left with about 1.5 cup of liquid
8, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8.5 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 1 cup
- puree is flavorful but didn't taste pepper
10, September 2011
- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 13 oz of slices
- added crushed peppercorn
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- puree has a little pepper flavor
11, September 2011
made jelly with ~ 4 cups guava juice puree
added juice of 2 small lemons and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 2 cups organic cane sugar with ~ 3tsp pectin.
steamed 10 minutes
Yield: 10 4oz jars
Results: jelled well with more intense guava flavor and has nice pepper touch. Perhaps too sweet?
Next: try different flavor with this protocol. Maybe use less sugar.
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