Guava Paste (Print Version)

Smooth, fragrant spread made from ripe guavas, ideal for pastries, desserts, and cheese pairings.

# What to Use:

→ Fruit

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

→ Sweetener

02 - 2.25 cups granulated sugar

→ Acid

03 - 2 tbsp fresh lemon juice

→ Liquid

04 - 0.5 cup water

# How to Prepare:

01 - Wash the guavas thoroughly, trim the ends, and cut them into quarters. Remove seeds if desired for a smoother final texture.
02 - Place guava quarters and water in a large saucepan. Bring to a boil over medium heat, cover, and simmer for 15 to 20 minutes until guavas are completely 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 and note the volume for sugar calculation. Use approximately 1 cup of sugar per 1 cup of puree, adjusting based on your guavas' sweetness.
05 - Return the guava puree to the pot. Add the measured sugar and lemon juice, stirring to combine thoroughly.
06 - Cook over low heat, stirring constantly to prevent sticking, for 40 to 50 minutes. The mixture will thicken, darken slightly, 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 surface evenly.
08 - Allow to cool at room temperature until firm, approximately 2 to 3 hours. Unmold and slice into desired portions.

# Expert Advice:

01 -
  • It turns humble guavas into something elegant enough to serve alongside cheese at a dinner party.
  • Once you've made it, you'll never buy the jarred version again—the fresh flavor is genuinely incomparable.
  • It's forgiving enough for beginners but rewarding enough to master, with room to adjust sweetness to your exact preference.
02 -
  • The paste will seem thin when you first remove it from heat—this is normal and expected, as it thickens significantly during cooling, so don't overcook it or you'll end up with something hard as candy.
  • Guava variety and ripeness vary wildly by region, so taste your purée before adding all the sugar and adjust downward if your guavas are already quite sweet; you can always add more sugar, but you can't take it out.
03 -
  • If your paste turns out slightly too soft, don't panic—cook it down another 5 to 10 minutes and pour it into a fresh pan, as prolonged cooking in the original pot risks scorching.
  • A small silicone spatula is your secret weapon for scraping every last bit of thickened paste from the sides and bottom without damaging the cookware.
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