GUAYABA CAKE RECIPES

Steps:

• To prepare, wash the fruits thoroughly and cut them in half. Scoop out the seeds with a teaspoon and gather them in a bowl. 
• Pour a cup of water over the seeds and pulp. Let them soak in water for at least half-an-hour. 
• Strain the pulp and seeds, making sure that you get as much of the pulp as possible. Be careful in ensuring that the seeds are strained out. 
• Meanwhile, put the cut fruits along with the skin in a thick-bottomed pan with half a cup of water. Bring the fruit and water to a boil. 
• Turn down the heat and simmer the fruits in the water, stirring the pot frequently to prevent them from sticking to the pan.
• Add the strained pulp to the pan of softened fruit. 
• When the fruit has softened, pour it into a blender along with the pulp. Puree the fruit until it resembles a thick smoothie. 
• Measure the pulp and add them back to the pan. Add an equal amount of sugar and stir in. 
• Place this on low heat and cook. Keep stirring it with a wooden spoon to ensure that it does not stick to the bottom and scorch. it should reduce by almost half. This will take time, almost an hour. The mixture will get thicker, forming a thick layer on the spoon. 
• Take it off the heat and beat with the wooden spoon for a couple of minutes. It will thicken further as it cools. 
• The guava paste is ready. You can store it in sterilized jars. 

Steps:

• HIBISCUS CONCENTRATE
• Put 2 quarts of water in a pot
• Add 2 cups of dried hibiscus flowers to the water
• Bring to a boil
• As soon as the water boils reduce the heat to low and simmer for 10 minutes
• After 10 minutes turn off the heat and allow the hibiscus concentrate to cool
• PITCHER OF JAMAICA
• Put 1/3 of the concentrate in a half-gallon pitcher and add the sugar
• Fill the pitcher with cool water and stir vigorously to dissolve the water
• Serve chilled or over ice