Wash the guavas with water.

Cut off the tops and the bottoms of the guavas, then cut them into smaller pieces.

Add the guava to a deep pot then add enough water to be the same level as the guavas.

Add in the bay leaves and cinnamon stick.

Bring the mixture to a boil. Boil until the guavas start to disintegrate.

Remove the pot from the heat and let it cool.

Remove the bay leaves and cinnamon from the pulp.

Add the pulp to your strainer, over a large bowl, and use a spoon or spatula and press the pulp against the strainer to separate the seeds.

Once you have that guava puree, on medium-high heat, in your non-stick pot, add the puree and the sugar and combine till the sugar is dissolved.

Add in the juice from the lime and continue to mix in. Once the mixture is boiling, lower the heat and continue stirring to ensure no sticking.

Stir until the mixture starts to thicken. We do not want it running off the spoon.

Once it starts to thicken up, add 1 to 2 drops of food coloring.