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Bowl of cubed guava paste by San Diego in Season

Homemade Guava Paste

This recipe guides you through the process of making homemade guava paste from fresh guavas, using agave syrup for the sweetener and an apple for pectin. It involves preparing a smooth guava puree by cooking and blending the fruit, then simmering it down to a thick, flavorful paste. The paste is shaped, cooled, and stored for use as a spread or accompaniment to various dishes.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 0
Ingredients Equipment Method Video

Ingredients
  

  • 1 pound ripe guavas
  • 1/2 large apple, chopped (about 4 ounces)
  • 1 cup agave syrup
  • 1 lemon (juiced)
  • 1-2 cups drinking water
  • 1 tablespoon oil for oiling the dish before filling it with guava paste

Equipment

  • 1 Cutting board and knife for washing, chopping, and preparing the guavas.
  • 1 Spoon for scooping out the guava seeds.
  • 1 Sauce pan to cook the chopped guava pieces with water and lemon juice.
  • 1 wooden spoon for stirring the guava mixture while cooking.
  • 1 Mesh strainer
  • 1 Immersion blender, table top blender or potato masher to puree the guava mixture into a smooth consistency.
  • 1 mini loaf pan or small glass pyrex dish for shaping and setting the guava paste.
  • Wax paper or parchment paper: to line the pan or dish for easy removal of the guava paste.
  • 1 Spoon for smoothing the top of the guava paste in the pan.
  • small airtight container for storing the guava paste in the refrigerator.

Method
 

  1. 1. Wash the guavas thoroughly and chop off the ends.
  2. 2. Cut the guavas in half lengthwise and scoop out the seeds using a spoon.
  3. 3. Put the seeds and the soft pulp that surrounds them into a pint glass, placing the flesh of the fruit with skin aside.
  4. 4. Fill the pint glass to just above the pulp with drinking water (do not fill more than 2/3 of the way full) and gently blend the contents of the glass with an immersion blender.
  5. 5. Place a strainer over a sauce pan (or bowl) and pour the thick juice and seed mixture from the pint glass into the strainer.
  6. 6. Use a wooden spoon to stir the seeds and pulp, so that the juice drips into the sauce pan. This can take a while, so be patient. Tapping the strainer on the sauce pan or bowl, allowing gravity to help pull the thick juice through the strainer can be helpful.
  7. 7. Combine the chopped guava pieces and chopped apple with the strained guava juice and blend with an immersion blender or countertop blender. You can also use a potato masher. If you do, then heat the fruit first, so it's easier to mash. I don't recommend heating the fruit before putting it in a blender, because the heat will create pressure and could pop the top off and burn you.
  8. 8. Place the puree in a sauce pan over medium heat, stirring in the agave and lemon until well combined.
  9. 9. Stirring occasionally, allow the puree to bubble and reduce, turning the heat down as needed, as it begins to thicken.
  10. 10. When the puree becomes thick and syrupy, reduce the heat to low (if you haven't already)and stir continuously, so that it doesn't burn.
  11. 11. Continue cooking the puree until it is thick enough to leave a line when you drag the spoon across the bottom of the pan. It will look more like a gelatinous mass than liquid at this point.
  12. 12. Remove pan from the stove and pour the cooked guava paste into a mini loaf pan or small glass dish that is oiled or lined with wax paper or parchment paper, smoothing the top of the paste with a spoon.
  13. 13. Allow the guava paste to cool to room temperature, then cover and transfer it to the refrigerator to set overnight.
  14. 14. The next day, carefully remove the guava paste from the pan and slice it into squares or rectangles, using a sharp knife.
  15. 15. Store the guava paste in an airtight container in the refrigerator for up to several weeks, or freeze for longer preservation.
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