The guava tree has fruit on that is starting to ripen. The fruit is rather ugly, with horrid black spots. So I decided to make jelly rather than jam with them. I cooked up the fruit, without peeling them, left the pulp to drain through a dishcloth overnight and then cooked it up with sugar the next day.
I cooked it a smidgeon longer than I should have, it's a bit stiff, but has a lovely colour and smell. Tastes fine too!
Yesterday I used this recipe to turn some of the tree tomatoes or tamarillos into chutney. I think it'll need to mature for a few weeks to bring out the full flavour.