Place the guavas in a saucepan with the remaining water.
Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
Stir often to prevent scorching and sticking to the pot.
Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
Grind the guavas through a food mill and measure pulp.
Add an equal amount of sugar.
Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
Set in a cool place for 24 hours.
To store, turn the paste out of the pan and wrap it securely in foil.
*Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.
Turn the paste occasionally to expost all surfaces to the sun.