My mom brought over more pineapple guavas, and, not needing more jam, I decided to make a syrup.
I received a steam juicer as a Christmas gift last year, and I love it. If you are at all interested in jellies or syrups, this is the equipment for you. So little prep is needed, just wash and, in this case, cut of the blossom end, pop them in the top of the steam juicer, add water to the bottom, and boil. It does take a fare amount of time, I probably let this go for an hour, but it’s totally hands off time.
Pineapple Guava and Rose Syrup
- 12 cups of pineapples guavas – produced 4 1/2 cups of juice
- 4 cups sugar
- 1/4 cup lemon juice
- 12 loose cups of rose petals, I used 6 roses – organic
Bring juice, sugar and lemon juice to boil. Turn off heat, and add rose petals. Strain rose petals and it’s ready to use.
While the pH on this batch registered 3.92, which is suitable for canning, I wouldn’t advise it. Floral flavors, such as this recipe contains, are fragile and you will lose a lot if canned.
I like to use delicate syrups such as this, to drizzle over angel food or pound cake, or vanilla ice cream. It’s beautiful and delicious.