Guava Paste-Guayabate

• guavas2 lbs

  peeled

• water↗1 1⁄2 cups
• sugar↗4 cups

  (more or less)

Step-by-step instructions

1. 1

   Cut guavas in half and scoop out the seeds.

2. 2

   Soak the seeds in 1 cup of the water.

3. 3

   Place the guavas in a saucepan with the remaining water.

4. 4

   Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.

5. 5

   Stir often to prevent scorching and sticking to the pot.

6. 6

   Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.

7. 7

   Discard seeds.

8. 8

   Grind the guavas through a food mill and measure pulp.

9. 9

   Add an equal amount of sugar.

10. 10

    Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.

11. 11

    Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.

12. 12

    Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.

13. 13

    Set in a cool place for 24 hours.

14. 14

    To store, turn the paste out of the pan and wrap it securely in foil.

15. 15

    *Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.

16. 16

    Turn the paste occasionally to expose all surfaces to the sun.