Goes without saying that my childhood was pre-computer games — or would it be better said as ‘computer free.’ In retrospect, if I had to do it all over again I will never ever trade those long-ago weekend afternoons picking guavas with friends, climbing up these tall, airy proud trees that poked up all over our village. Always abundant the whole year thru there were even good pickings on fruits that dropped to the ground: some we’d eat and some we’d collect, bring home to be made into preserves. Saved maybe for a rainy day — or not — guava jelly was always perfect served with freshly-baked bread or with plantain or sweet potato. They were just as good with ube and other roots crops which usually served as our basic snacks or merienda. That young age we already started our hand at cooking so our current generation are really missing lots. But it’s never too late so do enjoy this video and have a taste of my summerlife. And don’t forget to have fun ! COMPLETE RECIPE: What You Need: 1 kilo riped guavas 1 cup sugar 1 tablespoon calamansi or lemon juice cheese cloth How To Prepare: Remove the ends of the guavas & cut each into cubes. In a medium heat, place the guava pieces into a pot. Add a liter of water or enough to cover the guavas. Cover & bring to boil. Then simmer for about 10 minutes. Remove the cover then stir. Mash slightly with a ladle or something similar . Allow the guava mash to cool for a few minutes. In a big bowl, position the cheese cloth. Pour over the guava mixture. Bring over each corner of the cheese cloth towards the center. And start squeezing to strain out the juices. Continue until the juice have filtered out. In medium heat, pour the juice into the pan. Then, add a cup of sugar then a tablespoon of calamansi or lemonjuice. In this video, I 'm using a previously-frozen pack of calamansi (juice) . Bring to boil and stir once in a while. Then simmer until the consistency becomes thick and the liquid reduced to at least half. Tur