A tart, spicy jelly which is a traditional accompaniment to roast lamb – along with mint sauce of course.
1½ kg red guavas
4 cups water
1 lemon, sliced
1. Put the guavas into the jam pan with the water and the sliced lemon. Cover the pan and simmer for 30 minutes or until pulpy – you can use a potato masher to squash the fruit.