Guava Marmalade recipe | Taste of Cuba

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Cuban-Hawaaiin Cooking

Guava Marmalade recipe
courtesy of Cocina Cubana club/ Sonia Martinez/ Pascual Perez

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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