Prep 20 mins
Cook 1 hr
*** 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!
- 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. ***.
This recipe is lacking one important ingredient: 'truth in advertising' LOL
Following the recipe to the letter, I obtained two-and-a-half 500g jars of a very nice-tasting spread - bit it wasn't goiabada, as it did NOT jell!
A few days later my wife used guavas from our tree to try her own version, and she succeeded at once...
But then, she uses 3/4 parts sugar to 1 part of cooked fruit! I1 cup sugar to 2 lb raw fruit gets you a nice, pureed spread...
LMH ( who ate goiabada from a tin in Rio in the mid-1950s)