There is no ingredient more Latino than guava.__ From guava pastries in Cuba and South Florida, to Venezuelan cascos de guayaba, to Colombian guava bocadillos, guava is a Latin flavor I cannot resist. We even have a book The Fragrance of Guava (El olor de la guayaba) by Colombian writer Nobel Prize winner Gabriel García Márquez and Plinio Apuleyo Mendoza wax romantic about the tropical fruit, even saying that all the enigmas of our Latin American culture can be reduced to the smell of a ripe guava. Yum. To celebrate an ingredient that brings back memories of my childhood each time I have it, I'm sharing my family recipe to make deliciously rich guava jelly.
Read more ¿Qué más? Banana bread with a yummy Latino twist
Guava jelly
Yields six 6-ounce jars
Ingredients
3 pounds of ripe guavas, peeled
3 pounds of sugar
1 cup of water
Directions:
Process half of the guavas with half of the water in a blender until smooth.
Pour the mixture in a deep non-reactive pot. Repeat the process with the rest of the guavas and the water.
Add the sugar and cook over medium heat stirring constantly for about 2 hours until big bubbles pop up.
While hot, strain the mixture and discard the guava seeds.
Pour in jars.
To learn how to can this guava jelly, visit my cooking blog Savoir Faire | The Pleasures
Images via Enriqueta Lemoine
