Homemade Pineapple Guava Paste Recipe
Turn your CSA pineapple guavas into a silky, sliceable homemade guava paste! This easy recipe preserves their floral, tropical flavor so you can enjoy it long after the season ends—perfect for cheese boards, pastries, or a simple sweet treat.
Equipment
- 1 4 quart saucepan
- 1 high-performance blender
- 1 mesh strainer
- 1 mesh or stainless steel colander
- 1 8 x 8 inch baking pan
Ingredients
- 1133 grams pineapple guavas (or regular guavas); approximately 2.5 pounds
- 4 cups water
- 1 small lemon zested and juiced
- 680 grams granulated sugar approximately measured 2.5 cups
Instructions
- Rinse your pineapple guavas and slice in half on the vertical. Scoop out the flesh and place in saucepan. Fill saucepan with enough water to cover the pineapple guavas. Bring to a bowl over medium heat and simmer, stirring occasionally, approximately 20 minutes or until pineapple guavas are tender and soft that they break when a spoon pushes them against the side of the saucepan.
- Using a slotted spoon, carefully scoop the hot pineapple guavas into the blender cup and blend on low-medium speed until smooth. Pour guava purée into the saucepan that's fitted with a mesh strainer to discard the seeds. This should yield approximately 6 cups of pineapple guava purée.
- Place the saucepan back on the stove and add lemon juice and zest. Bring mixture to a boil and add the sugar, in batches, about 1 cup at a time. Stirring constantly, cook the guava paste mixture for 40 to 45 minutes or until the guava paste holds a line drawn down the middle of the bottom of the saucepan and does not immediately pool back together.
- Transfer the guava paste to a 8 x 8 inch parchment-lined pan. Cool overnight in the fridge to allow the paste to firm up.
- The next day, turn out the paste onto a parchment lined cutting board, cut into desired portion sizes and store wrapped in parchment paper in an airtight container in the fridge for up to 3 months.
Notes
- Using regular guavas. There is no need to scoop out the flesh. Give the guavas a good rinse to wash off any dirt on the outer skins and then dice it into ½ inch chunks. The seeds and skin fibers will be removed prior to finishing the paste on the stove when we strain it.
- Paste is ready. The guava paste is ready when you run a spoon to draw a line down the middle of the bottom of the saucepan, and it doesn't immediately pool back together.
Tried this recipe?Let us know how it was!