SoBe Musa

Just a great recipe:
White Guava & Meyer Lemon Marmalade
From The Blue Chair Jam Cookbook by Rachel Saunders

This marmalade boasts both an aromatic tropical flavor and a very tart bite, without a trace of bitterness. It has been known to convert even the most skeptical of marmalade eaters.
2 1/4 pounds perfectly ripe white guavas, cut into eighths
1 1/2 pounds seeded Meyer lemons, halved crosswise,
each half cut lengthwise into quarters and sliced crosswise medium-thin
2 pounds 11 ounces white cane sugar
2 to 3 ounces strained freshly squeezed Eureka or Lisbon lemon juice

Day 1
First, prepare the guava juice: Place the guava eighths in a medium nonreactive kettle and cover with enough cold water for the fruit to bob freely. Bring to a boil over high heat, then decrease the heat to a simmer. Cover and cook the fruit for 2 to 3 hours, or until the guavas are very soft and the liquid has become syrupy. As the guavas cook, stir them every 20 to 30 minutes, adding more water if necessary. The level of water should stay consistently high enough for the fruit to remain submerged as it cooks.
Strain the guava juice by pouring the hot fruit and liquid into a medium fine-mesh strainer suspended over a heatproof storage container or nonreactive saucepan. Cover the entire setup well with plastic wrap and place in the refrigerator to drip overnight.
While the guavas are cooking, place the lemon slices in a separate nonreactive saucepan and cover with enough water to reach 1 inch above the tops. Cover tightly and let rest overnight at room temperature.
Day 2
Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.
Bring the pan with the lemon slices to a boil over high heat, then decrease the heat to medium, and cook, uncovered, at a lively simmer for 20 to 30 minutes, or until the fruit is tender.
While the lemon slices are cooking, remove the plastic wrap from the guavas and their juice and discard the guavas. Strain the juice well through a very fine-mesh strainer to remove any lingering solids.
When the lemon slices are ready, place them with their liquid into a large mixing bowl with the sugar, cooked guava juice, and 2 ounces lemon juice. Stir well to combine, then taste, and slowly add a little more lemon juice if necessary. You should be able to taste the lemon juice, but it should not be overpowering. Keep adding lemon juice only until you are just able to detect its tartness in the mixture. Transfer the mixture to an 11- or 12-quart copper preserving pan or wide nonreactive kettle.
Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 35 minutes, but may take longer depending on your individual stove and pan.
Winter through Early Spring • January

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