Smooth Guava Paste (Printable version)

A smooth, fragrant guava paste perfect for pastries, desserts, or pairing with cheese.

# What you need:

→ Fruit

01 - 2.2 lbs 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

# Steps to follow:

01 - Wash the guavas and trim the ends. Cut them into quarters and optionally remove seeds for a smoother final paste.
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 soften completely.
03 - Remove from heat and 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 actual yield.
05 - Return the guava puree to the pot. Add the measured sugar and lemon juice, stirring to combine.
06 - Cook over low heat while stirring constantly to prevent sticking, for 40 to 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 surface.
08 - Let cool at room temperature until firm, approximately 2 to 3 hours. Unmold and slice as desired.

# Expert tips:

01 -
  • It transforms a handful of guavas into something that tastes like concentrated sunshine and feels like a gift you made with your own hands.
  • Once you nail it, you'll find yourself slicing it onto cheese boards, tucking it into pastries, or simply stealing spoons from the jar when no one's looking.
02 -
  • The paste will seem too loose when you first pour it—trust the cooling process; it firms up dramatically as it rests and cools completely.
  • Constant stirring isn't just technique, it's the difference between silky paste and one that burns on the bottom and tastes bitter.
03 -
  • If your paste seems too firm after cooling, you can always microwave the jar for 15 seconds to soften it slightly before slicing—no shame in this adjustment.
  • Fresh lemon juice matters more than you'd think; bottled just doesn't deliver the same brightness and can leave a slightly off taste.
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