• Rinse and drain the guavas and trim off their ends. Cut into large chunks and transfer to a pot filled with water. Bring to a boil, and simmer 30-40 minutes, stirring frequently. Guavas should be so tender that they break when pressed against the side of the pot.
• Transfer the mixture into a blender that can process hot liquids or let cool and blend. Strain through a sieve discarding the seeds. You should get about 8 cups of guava puree.
• Transfer the puree back to the pot. Add the lemon juice and zest. Bring to a boil and add the sugar in batches, 1 cup at a time. Cook, stirring constantly, for about 35-40 minutes, until the puree holds a line drawn in the bottom of the pot with your spoon.
• Transfer the guava mixture to a parchment-lined pan. Let cool overnight in the fridge. Turn it out, cut into portions and enjoy!
• Store wrapped in parchment paper in an airtight container in the fridge. It will keep for up to 3 months.

NOTES:

• If you prefer to make a smaller batch of paste, this recipe halves easily.
• Adapted from “Saving the Season” by Kevin West.