Guava Paste-guayabate

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 lbs guavas, peeled
• 1 1/2 cups water
• 4 cups sugar (more or less)

Recipe

• 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.