Strawberry Guava Juice

Oldies But Goodies. Vol. I. Nā Pua Mae‘ole o Kamehameha Chapter

Strawberry Guava Juice

5 pounds strawberry guavas
Water to cover fruit

Choose firm-ripe fruit.  Wash, remove blossom ends and blemishes.  Slice, and place in a large kettle with enough water to barely cover fruit.  Boil until very soft (15 to 20 minutes).  Pour into jelly bag and hang to drip.  For clear juice, do not squeeze bag.

Use juice for jelly or punch.  It may be canned, bottled, or frozen.

Strawberry Guava Jelly
Lee Ann Panee Akiona ‘78

4 cups strawberry guava juice
3 to 4 cups sugar

Place juice in a shallow kettle four times the volume of the juice.  Boil rapidly 5 to 10 minutes, add sugar, and bring to boiling point.  Boil vigorously 15 to 20 minutes.  Remove scum that forms as mixture boils.  As it nears the jelling stage, test frequently with a metal spoon or thermometer.

Pour jelly into hot sterilized glasses and seal with paraffin.

About the fruit:

The strawberry guava (psidium cattleianum) is commonly known in Hawai‘i as “waiawī.”  The yellow variety is called “waiawī” and the red variety is called “waiawī ‘ula‘ula” meaning red.  This plant was introduced into the isles very early and became widely distributed and well established.

Both are small round fruits 3/4 to 1/2 inches in diameter and are quite different from the common guava.  The center of the fruit is filled with a very juicy pulp and numerous small hard seeds.  The flavor resembles that of the strawberry.

The strawberry guava is sweeter and has a more delicate flavor than the common guava.  It is delightful eaten fresh.

The strawberry guava makes a deep-red jelly.  If a few are added to half-ripe common guava, a very attractive pink jelly is obtained.  Strawberry guava marmalade and preserves are delicious but laborious to prepare because the fruit is small, and removing the seeds is tedious.