Guava Butter
Directions
Strain the fruit through a sieve. Discard the seeds. Measure the strained pulp left over from making guava jelly and allow 3/4 cup sugar to each cup of pulp.
Cook no more than 4 cups at a time. Add a heaped teaspoon of butter and the juice of a lime or lemon and cook in a heavy-based pan, stirring constantly, until mixture is thick.
Fill hot jars and seal. Better still, cook in a large bowl in the microwave oven to avoid constant stirring.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)