Instructions

1. Rinse the guava under cool running water and dry them with a towel. Trim about 1/4-inch off the blossom and stem ends and peel them with a paring knife or peeler.

2. Cut the guavas in half crosswise and scoop out the soft pulp and seeds. Chop the flesh into 1/2- to 3/4-inch pieces. Place the chopped guava to a bowl or container.

3. Squeeze a bit of lemon juice into the guava to prevent browning. Stir the guava and add it to a heavy-bottomed saucepan. Set the saucepan on the stove over low heat.

4. Cook the guava until it reduces to the desired consistency, stirring occasionally. It takes about 30 to 45 minutes for the guava to reduce by 1/4 to 1/2 over low heat.

5. Spread the cooked guava out on a plate in an even layer to cool. At this point, you can use the guava in baked goods, eat it as is, use it as a condiment or freeze it. If you want to freeze the guava, transfer it to a freezer-safe container and cover the surface with a piece of freezer paper. Store guava up to 6 months in the freezer and up to 2 weeks in the refrigerator.