Guava Paste-Guayabate

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

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.

guavas, water, sugar

Taken from www.food.com/recipe/guava-paste-guayabate-54036 (may not work)