Goiabada (Guava Marmalade) – a delicious recipe with guava, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
Return pulp to the pot with the chopped peels. Stir in sugar. Simmer until peels are soft, about 15 minutes.
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
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
*** Please read the review for recommendations to make this thicker. ***.
194
kcal
Calories
50
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 2 lbs ripe guava, 1 cup granulated sugar (to taste).
Yes, Goiabada (Guava Marmalade) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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