Best 2 Goiabada Guava Marmalade Recipes

GOIABADA (GUAVA MARMALADE)

Steps:

• 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.
• 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.
• Return pulp to the pot with the chopped peels. Stir in sugar. Simmer until peels are soft, about 15 minutes.
• 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.
• 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.
• *** Please read the review for recommendations to make this thicker. ***.

GUAVA PRESERVES

Steps:

• Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp.
• Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
• Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.