Homemade Guava Paste How To Make And Use It Recipes

GUAVA PASTE-GUAYABATE

Steps:

• Cut guavas in half and scoop out the seeds.
• Soak the seeds in 1 cup of the water.
• Place the guavas in a saucepan with the remaining water.
• Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
• Stir often to prevent scorching and sticking to the pot.
• Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
• Discard seeds.
• Grind the guavas through a food mill and measure pulp.
• Add an equal amount of sugar.
• 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.
• Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
• Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
• Set in a cool place for 24 hours.
• To store, turn the paste out of the pan and wrap it securely in foil.
• *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.
• Turn the paste occasionally to expost all surfaces to the sun.

HOMEMADE GUAVA PASTE (HOW TO MAKE AND USE IT)

Steps:

• Rinse and drain the guavas and trim off their ends. Cut into large chunks and transfer to a pot filled with water. Bring to a boil, and simmer 30-40 minutes, stirring frequently. Guavas should be so tender that they break when pressed against the side of the pot.
• Transfer the mixture into a blender that can process hot liquids or let cool and blend. Strain through a sieve discarding the seeds. You should get about 8 cups of guava puree.
• Transfer the puree back to the pot. Add the lemon juice and zest. Bring to a boil and add the sugar in batches, 1 cup at a time. Cook, stirring constantly, for about 35-40 minutes, until the puree holds a line drawn in the bottom of the pot with your spoon.
• Transfer the guava mixture to a parchment-lined pan. Let cool overnight in the fridge. Turn it out, cut into portions and enjoy!
• Store wrapped in parchment paper in an airtight container in the fridge. It will keep for up to 3 months.