Saturday, August 14, 2010

Dulce de Guayaba de Elsa

First I want to apologize for the long absence. Real life got in the way and well…that’s it really. So, I’ve had a couple of recipes since late 2009 waiting to be published - I know, shameful! Mea culpa, mea culpa, mea maxima culpa (thump, thump thump).

But, we’re back with a treat - and right in time for guava season in South Florida! Elsa came to our friend Silvana’s house to teach us how to make something close to a guava jam or compote. The smells coming from that kitchen were heavenly…

35-37 Medium ripe or green Guavas
(NOTE: Guava will stain, so be careful of clothes and counter tops.)
6 1/2 cups Sugar
Pinch of Salt
Water as needed

This recipe makes approximately eight 12 oz. jars.
  1. Wash guavas and cut off the stem end.

  2. Cut the guavas in half and scoop out the seed and centers and reserve.

  3. Chunk the remaining guava pulp and skins.
  4. Puree the chunked pulp and skins adding small amounts of water as needed to liquefy.

  5. Strain the fruit puree discarding solid remnants using a fine mesh strainer.

  6. Strain the seed puree but retain the remnants.

  • NOTE: To strain the seed puree she used the back of a spoon to work all of the puree off of the seeds.

  1. Restrain the seed puree. After the second puree there should be no seeds left.
  2. Combine the fruit puree and the seed puree to yield approximately 9 cups.

  3. Add the sugar to the combined puree.

  4. Cook the combined puree on high until it comes to a full boil. Stir with ladle to mix the sugar well and to prevent the marmalade from sticking to the pot.
  5. Once it comes to a second boil lower the temperature to medium. Continue cooking as it continues to boil.
  6. Add a pinch of salt.

  7. Cook for 30 minutes stirring periodically.

  8. Use this time to prepare your jars.
  • NOTE: It is best to use sterilized glass jars as the marmalade will initially be hot.

  1. After 30 minutes, set the temperature to low and beginning jarring. Jar and lid all of the marmalade while hot.

  2. If using canning jars they will "pop" as the mixture cools, thereby completing the seal.

  • NOTE: Once cool, the marmalade can be refrigerated for a couple of weeks.

Serve with yellow cheese and crackers for a traditional Cuban snack or dessert. It is also delicious served over cream cheese, or even a plain cheesecake. Or heck, eaten out of the jar with a spoon!

Buen provecho!