Guava paste

Ripe guavas
White sugar
Lime juice

1. Make sure your guavas are ripe and wash thoroughly. Peel the guavas. Cut the ends off each guava and cut out any bruises or bad spots. Cut the guavas in half and scoop out seeds. Soak the seeds in one cup of the water, set aside.
2. Place the guavas in a large covered saucepan. Add just enough water to cover the guavas. Cover and bring to a boil. Reduce heat and continue to simmer for two hours, gently stirring occasionally to keep the guavas from burning in the bottom of the pan. Simmer for 2 hours, remove from heat and let cool.
3. Strain the water from the seeds and add it to the guavas. Discard the seeds.
4. With a food processor or food grinder, grind the cooked guavas until you have a fine paste. Take the paste and measure by liquid cups into a large, clean saucepan.
5. Add two tablespoons of fresh lime juice and one cup of sugar to each cup of ground guavas.
6. Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220 F) - use a good candy thermometer.
7. Remove from heat and continue beating for 10 minutes. The mixture should form a heavy paste. Turn into a salad mold or pie tin. Cover and keep refrigerated until use.