Smooth Fragrant Guava Paste (Print version)

Silky smooth guava paste ideal for pastries, desserts, or cheese pairings

# What You'll 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

# Directions:

01 - Wash the guavas, trim the ends, and cut them into quarters. Remove seeds if desired for smoother 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 tender.
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 final yield.
05 - Return the guava puree to the pot. Add measured 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 surface.
08 - Let cool at room temperature until firm, approximately 2-3 hours. Unmold and slice as desired.

# Expert Tips:

01 -
  • It transforms humble guavas into something elegant enough to serve at a dinner party or sneak by the spoonful when no one's looking.
  • Once made, it lives in your fridge for months, ready to rescue a cheese board, fill a pastry, or dress up vanilla ice cream.
02 -
  • Constant stirring during the cooking stage isn't optional—the paste burns easily on the bottom, and one scorched batch teaches you this lesson permanently.
  • The paste will seem thin at first, but it sets dramatically as it cools, so don't panic and keep cooking it beyond the glossy stage.
03 -
  • If your guavas are particularly tart, you can add a touch more sugar, but taste before you do—the tartness is often what makes this paste special.
  • The moment the paste pulls away from the sides of the pan as you stir is your signal to stop cooking; overcooking it turns it bitter and dense.
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