Smooth Guava Paste (Print version)

A smooth, fragrant paste crafted from ripe guavas, ideal for pastries, desserts, and cheese pairings.

# What You Need:

→ Fruit

01 - 2.2 pounds ripe guavas, washed, trimmed, and quartered

→ Sweetener

02 - 2 1/4 cups granulated sugar

→ Acid

03 - 2 tablespoons fresh lemon juice

→ Liquid

04 - 1/2 cup water

# How to Make:

01 - Wash guavas thoroughly, trim ends, and cut into quarters. Remove seeds if desired for extra smooth texture.
02 - Place guava quarters and water in a large saucepan. Bring to boil over medium heat, cover, and simmer for 15 to 20 minutes until guavas are completely soft.
03 - Remove from heat and press guava pulp through a food mill or fine mesh strainer, discarding seeds and skins.
04 - Measure the resulting guava puree. Use 1 cup granulated sugar for every 1 cup of puree, adjusting based on desired sweetness.
05 - Return guava puree to pot and stir in sugar and lemon juice until well combined.
06 - Cook over low heat, stirring constantly to prevent sticking, for 40 to 50 minutes until mixture thickens and pulls away from pan sides.
07 - When paste is thick, glossy, and holds shape on a spoon, pour into parchment-lined loaf pan. Smooth the surface.
08 - Let cool at room temperature for 2 to 3 hours until firm. Unmold and slice as desired.

# Expert tips:

01 -
  • It tastes like concentrated guava sunshine, that perfect balance of tartness and sweetness that makes you close your eyes.
  • You can pair it with almost anything—sharp cheese, crackers, layered into pastries, or eaten straight from the fridge when no one's looking.
  • Once you taste homemade, the store-bought versions feel thin and forgettable by comparison.
02 -
  • The paste will seem thinner than you expect when you pour it hot, but it firms up dramatically as it cools—don't be tempted to cook it longer or you'll end up with something that sets like hard candy.
  • Scrape down the sides of the pot frequently while stirring, as the edges will stick and burn if left alone, adding a bitter note to all your work.
03 -
  • If your paste seems too thick after cooling, you cooked it too long—next time, stop when it still has a tiny bit of movement on the spoon, as it will firm up more as it cools.
  • Lining your pan with parchment paper that extends up the sides makes unmolding effortless and prevents the edges from sticking and tearing.
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