Smooth Guava Paste (Printable Version)

A smooth, fragrant guava paste crafted from fresh fruit, ideal for pastries and cheese pairings.

# 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

# How-to Steps:

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

# Expert Advice:

01 -
  • It transforms humble guavas into something elegant enough to impress at a dinner party but simple enough to make on a lazy afternoon.
  • Once you taste this with sharp cheese or tucked into pastries, you'll wonder why you didn't make it sooner.
02 -
  • Don't skip the constant stirring in that final hour—I learned this the hard way when I got distracted and the bottom scorched, which threw off the whole batch's flavor.
  • If your paste seems too soft after cooling, it means you didn't cook it long enough; next time trust the spoon test and keep going until it's truly glossy.
03 -
  • Use a food mill instead of a blender if you have one—it keeps the texture smoother and prevents the paste from becoming gummy.
  • Line your pan with parchment that overhangs on two sides so you can lift the whole block out easily once it's set, no sliding or breaking required.
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