• Prepping the guavas: Peel the guavas with a potato peeler or paring knife, discard the peels. Cut them into halves and scoop out the seeds. Cut the pulp into wedges. Set the wedges aside.
  
• Cooking the seeds: Put the seeds in a large heavy saucepan and add the cinnamon sticks plus 6 cups of water [1.5 liters]. Simmer covered over low heat until the seeds separate, and the pulp around the seeds have mostly dissolved, and the water is a light caramel color. 

  Remove from the heat, discard the cinnamon sticks, and cool to room temperature.

  Using a strainer or food mill, strain the liquid and discard seeds.
  
• Boiling the pulp: Return this liquid to the pot, and add the sugar and guava halves. Boil until the guava becomes very soft, and the liquid has reduced to about 1 ½ cups. 

  Remove from the heat and cool to room temperature.

  Pour the cooked guavas and liquid into the blender vase and blend. Pour the mixture back into the saucepan and return to the stow to simmer over low heat. If there are splatters, reduce the heat.
  

How to make guava sauce (salsa de guayaba)

• Reducing: To make guava sauce, simmer until it has thickened to the consistency of a thick smoothie, and liquid enough to drizzle. 

  Pour into an airtight container or jar and keep refrigerated for up to a week. It'll be slightly thicker once it has cooled.
  

How to make guava jam (dulce de guayaba)

• Reducing:  To make it into guava jam, or to be used as a cake filler, simmer until stop when it has thickened to the consistency of yogurt. 

  Remove from the heat. Pour into an airtight container or jar and keep refrigerated for up to a week. It'll be slightly thicker once it has cooled.
  

How to make guava paste (pasta de guayaba)

• Reducing: To make into guava paste, wait until the paste starts lifting from the bottom, and pour it into a  small square mold lined with wax paper or parchment paper. Form an even layer,

  Cool to room temperature. Once cooled completely, you cand cut into little jelly cubes or sticks.