Goiabada Guava Marmalade Recipes

GOIABADA (GUAVA MARMALADE)

Goiabada (Guava Marmalade) image

* Please read the review for recommendations to make this thicker. * Goiabada is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil. Abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. It is a conserve made of guava and sugar. Guava is very rich in pectin so no powdered pectin or water is needed. It is still commonly made at home for family use or made as processed food. Enjoy!

Provided by Nif_H

Categories Mango

Time 1h20m

Yield 30 serving(s)

Number Of Ingredients 2

Ingredients

2 lbs ripe guava
1 cup granulated sugar (to taste)

Steps:

Wash guavas. Cut the ends off and halve or quarter them. Chop the peels and set aside. Scoop out the flesh and place it in a very heavy bottomed pot.
Bring to a simmer and cook for about 10-20 minutes. When cooked down to runnier consistency, scoop out and pass through a fine mesh strainer or chinoise until all you have left is a bunch of dry seeds. You will want to get your hands in there and push the pulp through.
Return pulp to the pot with the chopped peels. Stir in sugar. Simmer until peels are soft, about 15 minutes.
Using a immersion blender or a blender in batches, puree until a smooth consistency. To thicken more, let simmer until you reach the desired thickness.
It is often made to be thick enough to slice. It's up to you, depending on what you want to do with it. Place in glass jar and refrigerate.
*** Please read the review for recommendations to make this thicker. ***.

GUAVA PRESERVES

Guava Preserves image

This is a typical Venezuelan recipe, it is sold all over the country and is very sweet and moist. Especially made for those moments when you crave something super sweet.

Provided by Becky Garcia-Muir

Categories Desserts

Time 1h15m

Yield 30

Number Of Ingredients 6

Ingredients

24 guavas, peeled
2 quarts water
4 cups white sugar
1 cup fresh orange juice
1 cup white sugar, or as needed
plantain leaves for wrapping (optional)

Steps:

Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp.
Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 44.5 g, Fat 0.7 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 40.4 g

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