Smooth Fragrant Guava Paste (Printable Version)

A smooth, fragrant guava paste perfect for enhancing pastries, desserts, or cheese boards.

# What You'll Need:

→ Fruit

01 - 2.2 pounds ripe guavas, washed, trimmed, and quartered

→ Sweetener

02 - 2.25 cups granulated sugar

→ Acid

03 - 2 tablespoons fresh lemon juice

→ Liquid

04 - 0.5 cup water

# How to Make It:

01 - Wash the guavas, trim the ends, and cut them into quarters. Remove seeds if desired for extra smooth paste.
02 - Place guava quarters and water in a large saucepan. Bring to a boil over medium heat, cover, and simmer for 15-20 minutes until guavas are soft.
03 - Remove from heat. Use a food mill or fine mesh strainer to puree the guava pulp, discarding seeds and skins.
04 - Measure the resulting guava puree. For every cup of puree, use approximately 1 cup of sugar, adjusting as needed based on yield.
05 - Return the guava puree to the pot. Add sugar and lemon juice.
06 - Cook over low heat, stirring constantly to prevent sticking, for 40-50 minutes. The mixture will thicken and pull away from the sides of the pan.
07 - When the paste is thick, glossy, and holds its shape on a spoon, pour it into a parchment-lined loaf pan or baking dish. Smooth the top.
08 - Let cool at room temperature until firm, approximately 2-3 hours, then unmold and slice as desired.

# Expert Tips:

01 -
  • It's forgiving enough for a first attempt but impressive enough to gift or serve at a dinner party.
  • Once you taste homemade guava paste, the store-bought version will feel like a pale imitation.
  • This one recipe opens doors to pairing it with cheese, filling pastries, or swirling into desserts.
02 -
  • Constant stirring during the thickening stage is non-negotiable—turn your back for five minutes and you'll have a burnt bottom and regrets.
  • The paste will seem loose when hot but firms up dramatically as it cools, so don't panic and add more sugar thinking you've made a mistake.
03 -
  • If your first batch isn't thick enough, you can return the sliced pieces to a pot with a little sugar and cook them down further—it's forgiving that way.
  • The darker and glossier your paste looks at the end, the better it will set; a pale, matte finish means you haven't cooked it enough.
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