Make sure your guavas are ripe and wash thoroughly.
Peel the guavas. Cut the ends off each guava and cut out any bruises or bad spots. Quarter the guavas, but do not discard seeds!
Place guavas and seeds in a large covered saucepan. Add just enough water to cover the guavas. Cover and bring to a boil. Reduce heat and continue to simmer for two hours, gently stirring occasionally to keep the guavas from burning on the bottom of the pan.
Simmer for 2 hours, until the guavas are very tender. Remove from heat, let cool and refigerate overnight.
The next day, carefully strain the liquid through a piece of cheese cloth. Do NOT squeeze or mash the fruit! The liquid should be very clear. Take the strained liquid and measure by liquid cups into a clean saucepan. Add two tablespoons of fresh lime juice and one cup of sugar to each cup of guava "juice."
Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220º F) - use a good candy thermometer.
To preserve, pour into hot sterilized jars and seal.
NOTE: Please follow the complete instructions that come with your canning jars and lids. The manufacturer will provide you with directions for proper sterilization procedures, the amount of "head room" to leave in each jar and other techniques that will ensure safe canning.
We Show You How in Two Great Cuban cookbooks:
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Tony has sold many of these at art shows around Florida. It is especially popular with Cuban-Americans who live this dual culture. Also a great gift for Cubans married to Americans!
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This is a signed and numbered giclee reproduction on canvas, unframed. Comes with a certificate of authenticity.
Dimensions: 16"x 24"
Price includes shipping and handling
