• Wash and peel the guavas. Cut into halves and scoop out the seeds.
  
  
  
• In a thick-bottomed pot boil the seeds and the cinnamon sticks in 1 quart [1lt] of water over low heat until the seeds separate and the water is dark. Add more water if it becomes necessary to maintain the same level.
• Strain the liquid and eliminate the seeds and cinnamon. Return this liquid to the pot, along with the sugar and guava halves.
  
  
  
• Boil until the guava becomes very soft, and the liquid has reduced to about one cup. Cool to room temperature.
• Blend the guava and the liquid left from boiling. Return to the pot, cook over medium heat stirring the pot so it doesn't stick to the bottom or burn. Be careful with splatters!
  
  
  

How to make guava sauce (salsa de guayaba)

• To make the sauce, stop it when it has thickened enough to drizzle. It'll be slightly thicker once it has cooled.

How to make guava jam or sauce (dulce de guayaba)

• To make it into spreadable jam, or to be used as a cake filler, stop when it has thickened to the consistency of yogurt. It'll be slightly thicker once it has cooled.

How to make guava paste (pasta de guayaba)

• To make into candy cubes, wait until the paste starts lifting from the bottom, and pour it into an oiled small square mold and let it cool to room temperature. Once cooled, cut into cubes.