Goiabada (Guava Marmalade)

1. 1

   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.

2. 2

   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.

3. 3

   Return pulp to the pot with the chopped peels. Stir in sugar. Simmer until peels are soft, about 15 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   *** Please read the review for recommendations to make this thicker. ***.

* Per serving · 4 servings · Values may vary.