Recipe#11248

Title: Guava Paste

From: Amberlyn amberlyn@comtch.iea.com 
 Newsgroups: rec.food.recipes 
 Subject: Guava Paste 
 Message-ID: Pine.3.89.9410141330.A3668-0100000@comtch 
 Date: Sun, 16 Oct 1994 20:18:04 -0400 (EDT) 
 Reply-To: Amberlyn amberlyn@comtch.iea.com 

to make about 2 lbs
 2 lbs guavas. peeled
 1 1/2 cups water
 about 4 cups sugar
 Cut guavas in half and scoop out 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 the heat to simmer, and cook the guavas
 until they are very soft. Take care they do not scorch.
 Strain the water from the seeds (it will be slightly mucilaginous),
 and add it to the guavas. Discard the seeds.
 Grind the guavas through the fine disk of a food grinder. Measure
 the pulp, and add an equal amount of sugar. Mix well; place in a
 large, heavy kettle over very low heat and cook, stirring constantly
 with a wooden spoon, until the mixture is thick and a little jelly
 tested on a cube of ice can - when cold - 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. Have ready a loaf pan,
 lined with wax paper. Turn the paste into the pan and set aside,
 in a cool place, for 24 hours. To store, turn the paste out of the
 pan and wrap it securely in foil.
 Note: For a 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 expose all surfaces to
 the sun.