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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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No name was attached. Ingredients:
2 lbs guavas, peeled |
1 1/2 cups water |
4 cups sugar (more or less) |
Directions:
1. Cut guavas in half and scoop out the seeds.
2. Soak the seeds in 1 cup of the water.
3. Place the guavas in a saucepan with the remaining water.
4. Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
5. Stir often to prevent scorching and sticking to the pot.
6. Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
7. Discard seeds.
8. Grind the guavas through a food mill and measure pulp.
9. Add an equal amount of sugar.
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. Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
12. Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
13. Set in a cool place for 24 hours.
14. To store, turn the paste out of the pan and wrap it securely in foil.
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. Turn the paste occasionally to expost all surfaces to the sun.
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