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Guava Jam with Star Anise

I’m no newbie when it comes to processing guavas…check out my page The Tongan Experience.  But I’ve got to tell you Puerto Rican guavas are the bomb in size compared to South Pacific guavas.  It takes a lot less Puerto Rican guavas (guayaba) to make jam than the South Pacific variety.

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This entry was posted on September 1, 2012 at 1:11 PM and is filed under Preserves & Condiments. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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