How to Make Guava Paste - Ate De Guayaba

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with fewer calories.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity.

Trim both ends of the guavas.

Soak the guavas in a bowl of water with a little salt for 10 to 15 minutes.

Drain the water and rinse the guavas.

Transfer the guavas to a small saucepan and add 4 to 5 cups of water.

Place the saucepan on high heat and boil the guavas for about 10 minutes until small cracks appear.

Remove the guavas from the burner and let them cool down for about an hour.

Transfer the cooled guavas to a blender and add 1/2 cup of water.

Blend on high for one minute until smooth.

Strain the blended guavas through a small strainer into a pan to remove the seeds.

Add 1/4 cup of water to the blender to get the remaining paste and strain that as well.

Use a spoon to help push the guava paste through the strainer until only seeds remain.

Measure the guava paste; it should yield about 2 cups.

Add 2 cups of sugar to the guava paste in the pan.

Place the pan on high heat and bring the mixture to a simmer.

Once simmering, reduce the heat to low-medium and stir until the sugar is completely dissolved.

After the sugar dissolves, turn the heat to medium and stir frequently for 30 to 40 minutes, adjusting the heat if it splatters.

When the mixture thickens enough to see the bottom of the pan when stirred, it is ready.

Spray the dish with cooking spray or grease with vegetable oil to prevent sticking.

Transfer the guava paste to the greased dish while it is still warm.

Tap the dish to settle the paste and cover it.

Let it cool at room temperature for about an hour, then refrigerate for about four hours until firm.

To remove, slide a butter knife around the edge of the dish to loosen the paste.

Place a plate on top and flip it over to release the guava paste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary