Make guava jelly. Peel and chop 3 cups of guava and combine in a pot with 3 cups water, 1 Tbsp. apple cider vinegar, ¾ cup sugar, the juice of 2 limes, and a pinch of salt. Boil, then simmer on medium-low for 30 minutes. Let cool, then strain out seeds. Return to stove and simmer for another 40 minutes, or until thickened. Let it cool, then serve. Make a guava syrup to use on pancakes or as a glaze for chicken. In a large pot combine 4 cups water, 1½ cups sugar, 2 cinnamon sticks, 1 Tbsp. star anise, and 1 tsp. cloves, and bring to a boil. Add 1 lb. guava, peeled and halved with ends removed, to the pot. Reduce heat to medium and cook until guavas are very soft, about 10 minutes. Remove guavas with a slotted spoon and place aside. Strain the cooked liquid, then return to the pan, continuing to simmer until it has reduced to 1 cup (about 15 minutes). Chop it up small and add to a fresh salsa. Combine the guava with chopped tomatoes, onion, cilantro, lime juice, and a pinch of salt. Make a guava daiquiri. Combine 1 peeled and diced guava with 1 frozen banana, 1 ounce simple syrup (or homemade guava syrup), 2 oz. dark rum, the juice of ½ lime, and 1 cup of ice in a blender. Blend until smooth, pour into glasses, and serve with a wedge of lime. Add it to your fruit smoothie (with seeds removed). Bake it in a pastry, such as a kolache or a fruit pie. Make guava chutney. Combine 1 cup peeled and chopped guava with 2 Tbsp. chopped green chiles, 1 Tbsp. chopped ginger, 1 tsp. chili powder, 2 Tbsp. chopped coriander leaves, 1 Tbsp. lemon juice, and a pinch of salt in a blender or food processor. Blend until combined.