Homemade Guava Paste (How to Make and Use it)
Sweet tropical flavored guava paste is frequently used in various desserts and even savory dishes. Combined with cheese, it makes a great quick appetizer. Try making it at home!
Servings: 2 pounds (900g) paste
- 5 lb. (2.3kg) fresh guavas (it’s best to used pink-fleshed fruit)
- 2 cups water
- 1 large lemon , juiced and zested
- 5 cups sugar
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.
If you prefer to make a smaller batch of paste, this recipe halves easily.
Adapted from “Saving the Season” by Kevin West.
Calories: 2744kcal | Carbohydrates: 673g | Protein: 29.8g | Fat: 11.2g | Sodium: 38.7mg | Sugar: 604.7g