- Peel the guavas thinly, cut into halves and scoop out the seeds.
- Add just enough water to cook the flesh until tender, then rub the flesh through a sieve or use a food processor to blend to a smooth consistency.
- Measure the pulp, and to each pint add 1 lb of sugar.
- Boil until it leaves the sides of the pot, stirring all the time with a wooden spoon.
- Pour into slightly greased shallow pans and allow to cool. When thoroughly cooled, cut into sections and coat with sugar.