Smooth Guava Paste (Printable Version)

A smooth, fragrant paste perfect for pastries, desserts, or cheese pairings.

# What You Need:

→ Fruit

01 - 2.2 lbs ripe guavas, 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 guavas thoroughly, trim the ends, and cut 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 15-20 minutes until guavas are soft and easily pierced.
03 - Remove from heat. Use a food mill or fine mesh strainer to puree the guava pulp, pressing through to extract all flesh while discarding seeds and skins.
04 - Measure the resulting guava puree. For every cup of puree, use approximately 1 cup of sugar, adjusting based on yield and desired sweetness.
05 - Return the guava puree to the pot. Add measured sugar and lemon juice, stirring to combine thoroughly.
06 - Cook over low heat, stirring constantly with a wooden spoon to prevent sticking and ensure even thickening, for 40-50 minutes until the mixture is thick and glossy and pulls away from the pan sides.
07 - When paste holds its shape on a spoon, pour into a parchment-lined loaf pan or baking dish. Smooth the top surface evenly.
08 - Allow to cool at room temperature for 2-3 hours until completely firm. Unmold from pan and slice into desired portions.

# Expert Advice:

01 -
  • It transforms humble guavas into something elegant enough to serve with expensive cheese, yet simple enough to make on a quiet afternoon.
  • The paste keeps for months, which means you get to enjoy that concentrated guava sweetness long after the fruit season ends.
02 -
  • If you skip the straining step thinking you'll save time, you'll end up with a paste full of seeds and skin fragments that people politely spit into napkins.
  • The paste continues to thicken slightly as it cools, so don't panic if it seems looser than you'd expect when it's still warm.
03 -
  • If your guavas are exceptionally sweet, reduce the sugar slightly—you can always add more, but you can't remove it once it's cooked down.
  • A heavy-bottomed pan prevents scorching better than a thin one, and this paste is patient enough to reward good equipment.
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