This delicious spread may be used as a much healthier substitute of store both jelly, jam or preserve due to the fact you decide the amount and kind of sugar you use. I used brown sugar labeled organic and, because it was made with guavas from a tree on my front yard, it is totally organic.
1. – Start with collecting your guavas from the tree. Check that they do not have been bitten by the birds or squirrels, although my grandma used to say the animals were wise enough to pick the sweetest ones. You could get the ones from the ground as long as they are complete and unbroken and do not look rotten.
2. – Wash them thoroughly.
3. – Cut the “crown” and then cut them in half.
4. – Put all the halves on a pot and cook them with sugar in a proportion of 1/5 part of sugar for every part of guava. You do not need to add water; the fruit already has the amount needed (but if you are worried about burning the ones on the bottom, add ¼ or ½ cup of water). The stove should be between full and medium. It is ready when it boils profusely.
5. – Let it cool a bit and blend the cooked fruit. Stop the blender as soon as the content looks like a paste or cream.
6. – Strain the paste to separate the guava seeds
7. – Put the paste back on the stove to cook again. The fire should be between full and medium. When it starts to bubble grab a bit with a spoon and taste it (making sure the preserve has cool down before you put it into your mouth). You may want to add more sugar at this point if you like it sweeter. You may want to lower the fire but to a point where the paste is still bobbling. Keep on moving the content of the pot every 2 minutes until it is done (when the paste loses its creamy color and gets more like crystallized).
7. – Put the preserve on clean glass containers.
8. – After cool. Put in the refrigerator. Enjoy!!
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