Guava Paste (Printable Version)

A smooth, fragrant paste perfect for pastries, desserts, or cheese pairings.

# Components:

→ Fruit

01 - 2.2 pounds 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

# Method Steps:

01 - Wash the guavas thoroughly, trim the ends, and cut them 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 to 20 minutes until the fruit is soft.
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 and note the volume. For every cup of puree, use approximately 1 cup of sugar, adjusting as needed based on your yield.
05 - Return the guava puree to the pot and add the measured sugar and lemon juice.
06 - Cook over low heat, 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 and smooth the top.
08 - Let cool at room temperature until firm, approximately 2 to 3 hours, then unmold and slice as desired.

# Expert Advice:

01 -
  • It transforms just four humble ingredients into something elegant enough to serve guests or gift in jars.
  • Once you've made it, you'll find yourself slicing it into everything from morning toast to midnight cheese boards.
02 -
  • That constant stirring isn't optional—even a few minutes of neglect can cause the bottom to scorch, and burnt paste tastes acrid no matter how beautiful the rest is.
  • If your paste seems stubborn about thickening, it might need another 10 minutes, but watch the color carefully so it doesn't tip into dark brown.
03 -
  • Invest in a good food mill if you make jams and pastes often—it's genuinely life-changing for this kind of work.
  • The paste will continue to firm up slightly as it cools, so stop cooking it when it still looks slightly looser than your target consistency.
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