- 1 kilo ripe guayabano
- 4 cups water
- 3/4 cup sugar
- Calamansi juice
- Wash and peel fruits. Remove the core and seeds. Then cut pulp into small pieces.
- Heat in four cups water. Cool. Strain mixture through a clean cheese cloth into a pitcher, then squeeze the juice.
- Add sugar and enough calamansi juice or make the mixture a little sour. Serve with ice cubes. Add more sugar if desired.
- Wash and peel guayabano. Remove core and seeds. Cut into small pieces. Mix two cups water for every three cups of pulp.
- Pass guayabano pulp through a juice extractor or a corn mill grinder. Add little by little so juice can be fully extracted.
- Strain through a stainless steel strainer. Measure extracted pulp juice and add one cup of water for every two cups juice. Add one cup sugar for every 3″ cups of pulp mixture.
- Pass sugared mixture through a juice mixer or beat with a rotary egg beater. Place the mixture in an enamel casserole or a stainless steel kettle, and cook until it simmers. Do not let it boil. Lower the heat and stir from time to time until mixture become thick.
- Pour cooked mixture into tall tin cans while still hot, leaving 1/4 inch space on top of the mixture.
- Seal the cans and place them in a pressure cooker for 15 minutes at 10 pounds pressure.
- Cool and label.
source: icuc-iwmi.org, photo from onokinegrindz.typepad.com