1/1 Photo of Guava Paste-Guayabate
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- 1Cut guavas in half and scoop out the seeds.
- 2Soak the seeds in 1 cup of the water.
- 3Place the guavas in a saucepan with the remaining water.
- 4Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
- 5Stir often to prevent scorching and sticking to the pot.
- 6Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
- 7Discard seeds.
- 8Grind the guavas through a food mill and measure pulp.
- 9Add an equal amount of sugar.
- 10Mix 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.
- 11Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
- 12Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
- 13Set in a cool place for 24 hours.
- 14To 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.
- 16Turn the paste occasionally to expost all surfaces to the sun.
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Nutritional Facts for Guava Paste-Guayabate
Serving Size: 1 (2064 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1856.7
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 18.4 mg
- Total Carbohydrate 464.9 g
- Dietary Fiber 24.5 g
- Sugars 439.7 g
- Protein 11.5 g