Brazilian dessert goiabada with fresh mint on cooking paper
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5 from 1 vote

Guava Paste Recipe

This recipe takes a little time, but the result is worth it. You can use the guava paste for pastry or cake filling, add it to your savory dishes, or serve it with salty cheese. 
Prep Time30 mins
Cook Time1 hr 10 mins
Cooling Time20 mins
Total Time1 hr 40 mins
Course: Condiment
Cuisine: Spanish, Caribbean, Brazilian
Keyword: Guava Paste
Appliance: Blender, Mesh strainer
Servings: 2 lbs
Author: Paromita Datta

Ingredients

  • 2.2 lbs guava
  • 4-5 cups sugar
  • 1 1/2 cup water

Instructions

  • To prepare, wash the fruits thoroughly and cut them in half. Scoop out the seeds with a teaspoon and gather them in a bowl. 
  • Pour a cup of water over the seeds and pulp. Let them soak in water for at least half-an-hour. 
  • Strain the pulp and seeds, making sure that you get as much of the pulp as possible. Be careful in ensuring that the seeds are strained out. 
  • Meanwhile, put the cut fruits along with the skin in a thick-bottomed pan with half a cup of water. Bring the fruit and water to a boil. 
  • Turn down the heat and simmer the fruits in the water, stirring the pot frequently to prevent them from sticking to the pan.
  • Add the strained pulp to the pan of softened fruit. 
  • When the fruit has softened, pour it into a blender along with the pulp. Puree the fruit until it resembles a thick smoothie. 
  • Measure the pulp and add them back to the pan. Add an equal amount of sugar and stir in. 
  • Place this on low heat and cook. Keep stirring it with a wooden spoon to ensure that it does not stick to the bottom and scorch. it should reduce by almost half. This will take time, almost an hour. The mixture will get thicker, forming a thick layer on the spoon. 
  • Take it off the heat and beat with the wooden spoon for a couple of minutes. It will thicken further as it cools. 
  • The guava paste is ready. You can store it in sterilized jars. 
    Guava paste, cheese and guava slices on a wooden platter

Notes

Be careful while cooking the guava paste. The candied paste is quite hot. Ensure that it is cooled before pouring it into jars.