Place the water into a sauce pan and bring to the boil

Blanch the guavas and place into a mason jar

Add the fructose and ginger to the water and stir until the fructose has dissolved

Bring back to the boil and leave to boil for 1 minute

Remove from the heat and set aside to cool

Pour the wine into the jar and fill to just under the brim with the sugar syrup *

Screw the lid onto the jar and place into a large pot

Cover with cold water to submerge the jar

Bring the water to 55° Celsius on a low to medium temperature

Increase the temperature slightly and heat the water to 82° Celsius

Maintain this temperature for 15 minutes

Remove the jar from the water and leave until cold

Check the seal and leave in a cool, dark cupboard for 3 weeks

Refrigerate once open or store unopened for 6 months