Homemade Guava Paste (Printable)

Silky smooth guava paste made from ripe fruit, ideal for cheese pairings and pastry fillings

# Ingredient List:

→ Fruit

01 - 2.2 lbs ripe guavas, quartered

→ Sweetener

02 - 2 1/4 cups granulated sugar

→ Acid

03 - 2 tablespoons fresh lemon juice

→ Liquid

04 - 1/2 cup water

# Directions:

01 - Wash the guavas thoroughly, trim the ends, and cut them into quarters. Remove seeds if desired for a smoother final product.
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 tender.
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 yield and desired sweetness.
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 gradually 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 - Allow to cool at room temperature until firm, approximately 2-3 hours, then unmold and slice as desired.

# Expert Suggestions:

01 -
  • It transforms humble guavas into something that tastes fancy enough to serve at dinner parties but simple enough to make on a weeknight.
  • Once made, it keeps for months and becomes your secret weapon for impressing people with cheese boards, pastries, or sneaky spoonfuls straight from the jar.
02 -
  • Don't skip the straining step if you want truly smooth paste; seeds left behind will give it a grainy texture that feels wrong on the tongue.
  • The paste continues to thicken slightly as it cools, so if you think it's barely done, it probably is—overcooking makes it hard and brittle instead of soft and sliceable.
03 -
  • If your guavas are particularly tart, you can add a touch more sugar, but go slow and taste as you go—it's easier to add than to remove.
  • Store your finished paste in an airtight container in the refrigerator where it will keep for up to three months, becoming a little gift to your future self whenever you need something special.
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