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Guava Marmalade recipe
courtesy of
Cocina Cubana Club (please join) / Pascual Perez
and chef Sonia Martinez
several guavas (guayabas)
several cups sugar
Take the peelings and the seedy centers you reserved after scooping
out to make the shells and place them in a large, heavy pot.
Add sugar at a ratio of at least 1 cup guava = 2 cups (or more)
sugar. Do not add water or liquid of any kind. The guava will
extract it's own liquid. Cook down making sure it doesn't burn. This
is why you need a really heavy pot. When cooked down to marmalade
consistency, scoop out and pass through a fine mesh food mill or
chinoise until all you have left in the mill or chinoise is a bunch
of dry seeds. If the marmalade is still too runny, cook down some
more until it reaches the consistency you desire. You can eat it as
marmalade or use it as a syrup over pancakes, waffles, ice cream and
pound cake.
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Instructions on
How to make an authentic Cuban guava marmalade recipe / receta / recetas. |
