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. ---------------------------------------------------------------------------
Nutrition
Ingredients
