Guava paste is a delicious and versatile ingredient that has become a staple in many kitchens around the world. This sweet, tropical treat is made by cooking guava fruit with sugar, resulting in a smooth, thick paste that can be used in a variety of both sweet and savory dishes. Whether you’re spreading it on toast, using it in pastries, or pairing it with cheese, homemade guava paste is a fantastic way to preserve the vibrant flavor of guava.
In this guide, we’ll walk you through the guava paste recipe step-by-step, from choosing the best guavas to tips on how to store and use your homemade guava paste.
Ingredients for Homemade Guava Paste
To make this guava paste recipe, you only need a handful of ingredients, but each one is important to achieving the perfect consistency and flavor.
- 5 lb. (2.3 kg) fresh guavas (preferably pink-fleshed for the sweetest, most vibrant paste)
- 2 cups water
- 1 large lemon (juiced and zested)
- 5 cups sugar
These simple ingredients will give you a rich and luscious guava paste that can be stored for months.
Step-by-Step Instructions for Making Guava Paste
1. Prepare the Guavas
Start by selecting the ripest guavas you can find. The ripeness of the guavas will directly impact the flavor and texture of the paste. Look for guavas that are slightly soft when gently squeezed and give off a fragrant aroma.
Once you have your guavas, rinse and trim the ends of the fruit. Cut the guavas into large chunks. There’s no need to worry about removing the seeds at this stage, as we’ll take care of that later.
2. Cook the Guavas
Next, place the guava chunks into a large pot and add the 2 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer. Let the guavas cook for 30-40 minutes, stirring frequently. You want the guavas to become soft and tender, to the point where they easily break apart when pressed against the side of the pot.
3. Blend and Strain the Mixture
Once the guavas have cooked down and are nice and tender, it’s time to blend them into a smooth puree. You can do this using a blender, but be careful—if the mixture is still hot, make sure to blend in batches and use caution to avoid splashes. Alternatively, you can let the mixture cool slightly before blending.
After blending, strain the puree through a fine-mesh sieve or food mill to remove the seeds. You should be left with a smooth guava puree that is free of seeds. This step is essential for achieving the right texture for the guava paste.
4. Add Lemon and Sugar
Return the guava puree to the pot. Add the juice and zest of one large lemon, which will brighten the flavor and help balance the sweetness of the paste.
Next, begin adding the 5 cups of sugar, one cup at a time. It’s important to stir the mixture constantly as you add the sugar to ensure it dissolves completely and is evenly distributed throughout the puree. Continue stirring until all of the sugar is incorporated.
5. Cook the Puree
Once the sugar is fully incorporated, continue cooking the guava puree over medium heat. You’ll need to stir constantly during this stage to prevent the mixture from scorching or sticking to the bottom of the pot.
