There is no ingredient more Latino than guava. From guava pastries in Cuba and South Florida, to Venezuelan cascos de guayaba, to Colombian guava bocadillos, guava is a Latin flavor I cannot resist. We even have a book The Fragrance of Guava (El olor de la guayaba) by Colombian writer Nobel Prize winner Gabriel García Márquez and Plinio Apuleyo Mendoza wax romantic about the tropical fruit, even saying that all the enigmas of our Latin American culture can be reduced to the smell of a ripe guava. Yum. To celebrate an ingredient that brings back memories of my childhood each time I have it, I'm sharing my family recipe to make deliciously rich guava jelly.
