Makes two 1L jarsPrepare the syrup:Stir the sugar and water over medium heat until the sugar has dissolved. Then stop stirring and boil rapidly for 2 minutes.Peel and halve the guavas. Remove the pips if you prefer. Place the peeled guavas in the syrup and return to the boil. Reduce the heat as soon as the syrup begins to boil and simmer for about 10 minutes. If the guavas cook for too long they'll become soggy.Pack the guavas in sterilised jars and pour over the syrup. Use a sterilised testing needle or skewer to release air bubbles along the sides, which will extend the shelf life. Seal the jars immediately.Enjoy them a few weeks later (don’t forget to save some for summer) with whipped cream.Words and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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