GOIABADA (GUAVA MARMALADE)
*** Please read the review for recommendations to make this thicker. *** Goiabada is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil. Abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. It is a conserve made of guava and sugar. Guava is very rich in pectin so no powdered pectin or water is needed. It is still commonly made at home for family use or made as processed food. Enjoy!
Provided by Nif_H
Categories Mango
Time 1h20m
Yield 30 serving(s)
Number Of Ingredients 2
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. ***.
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Mikaele Feao
[email protected]This recipe is a waste of time and ingredients. The marmalade turned out bland and flavorless.
Angel Leon
[email protected]This marmalade is just okay. It's not bad, but it's not great either. I probably won't make it again.
Abosede Ademidun
[email protected]This recipe is not very user-friendly. The instructions are unclear and the ingredients are difficult to find.
kilyowa ronald
[email protected]I followed the recipe exactly, but my marmalade turned out too runny. I'm not sure what I did wrong.
Abdul Kadar
[email protected]This marmalade is a bit too sweet for my taste, but it's still very good. I think I'll try reducing the amount of sugar next time.
Liam Linn
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The resulting marmalade is thick, flavorful, and has a beautiful color.
Unik Kc
[email protected]This goiabada guava marmalade is a delicious and versatile condiment. I love it on toast, crackers, and yogurt. It's also great as a glaze for chicken or fish.
Abdul Shakoor khadim Hussain chandio chandio
[email protected]This recipe is a great way to use up ripe guavas. I had a bunch of guavas that were about to go bad, so I decided to make this marmalade. It turned out great! The marmalade is thick and flavorful, and it has a beautiful deep red color.
Ashirbut Ashirbut
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of guava, but I'm so glad I did! This marmalade is amazing. The flavor is complex and well-balanced, and the texture is smooth and spreadable.
Rich A.japorn
[email protected]This guava marmalade was a hit at my last party! Everyone loved the unique flavor and the beautiful color. It was the perfect addition to my cheese platter, and it also went well with grilled chicken and fish.
natalia jan
[email protected]This recipe was super easy to follow, even for a beginner like me. I was able to make a delicious batch of goiabada guava marmalade in no time. The instructions were clear and concise, and the ingredients were easy to find.
ZEESHAN SOOMRO
[email protected]I've tried many guava marmalade recipes before, but this one is by far the best. The texture is smooth and spreadable, and the flavor is out of this world. I love the way the guava's natural sweetness pairs with the tartness of the lime juice.
FRANK MALE
[email protected]This goiabada guava marmalade was an absolute delight! The guava flavor was wonderfully concentrated and tangy, with a hint of sweetness that balanced it out perfectly. It spread easily on toast and crackers, and was also delicious dolloped on top of