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1
Cut guavas in half and scoop out the seeds.
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2
Soak the seeds in 1 cup of the water.
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3
Place the guavas in a saucepan with the remaining water.
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4
Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
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5
Stir often to prevent scorching and sticking to the pot.
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6
Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
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7
Discard seeds.
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8
Grind the guavas through a food mill and measure pulp.
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9
Add an equal amount of sugar.
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10
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.
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11
Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
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12
Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
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13
Set in a cool place for 24 hours.
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14
To store, turn the paste out of the pan and wrap it securely in foil.
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15
*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.
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16
Turn the paste occasionally to expost all surfaces to the sun.
