Smooth fragrant guava paste (Print Version)

Luscious sweet guava paste perfect for pastries and cheese pairings

# Components:

→ Fruit

01 - 2.2 lbs ripe guavas

→ Sweetener

02 - 2.25 cups granulated sugar

→ Acid

03 - 2 tablespoons fresh lemon juice

→ Liquid

04 - 0.5 cup water

# Method:

01 - Wash the guavas, trim the ends, and cut them into quarters. Remove seeds if desired for a smoother final texture.
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. 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 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. Smooth the top surface.
08 - Let cool at room temperature until firm, approximately 2 to 3 hours. Unmold and slice as desired.

# Expert Advice:

01 -
  • It's the kind of simple condiment that makes you feel like you've learned an actual kitchen skill instead of just following directions.
  • Once you taste homemade guava paste, store-bought versions taste one-dimensional and waxy by comparison.
  • This paste becomes your secret weapon for impressing people—serve it with cheese and they'll ask what bakery it's from.
02 -
  • If your paste isn't thickening after 45 minutes of cooking, your guavas were probably very juicy—just keep stirring, it will get there, but don't walk away because burnt guava paste smells like a regret you can't undo.
  • The moment it's done is when a small spoonful dropped onto a cold plate wrinkles when you push it with your finger, not when it's dark brown—stop too late and you'll have guava candy instead of paste.
03 -
  • If you can't find fresh guavas and want to try this anyway, thawed frozen guava pulp works surprisingly well—just skip the first cooking step and start from the straining stage.
  • A wooden spoon is genuinely better for this than a silicone spatula because you can feel when the paste is pulling away from the pan, which helps you know when to stop.
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