Prep 10 mins
Cook 30 mins
This recipe is posted by request and was found on the net. No name was attached.
Make and share this Guava Paste-Guayabate recipe from Food.com.
- Cut guavas in half and scoop out the seeds.
- Soak the seeds in 1 cup of the water.
- Place the guavas in a saucepan with the remaining water.
- Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
- Stir often to prevent scorching and sticking to the pot.
- Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
- Discard seeds.
- Grind the guavas through a food mill and measure pulp.
- Add an equal amount of sugar.
- Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
- Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
- Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
- Set in a cool place for 24 hours.
- To store, turn the paste out of the pan and wrap it securely in foil.
- *Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.
- Turn the paste occasionally to expost all surfaces to the sun.
Very tasty, not bad for homemade paste.
Great recipe! I wasn't able to find g.paste at our local grocery store so I decided to look it up here. I was a little unsure about it at first since I have never made guava paste before but it was easy and simple and turned out very tasty- I find myself snacking on it now and then.;) I used it to make my Guava Cake and still have quite a bit leftover. I used frozen guavas(letting them defrost first). Thank you for sharing this recipe!
This works great. I found placing it on the board in the sun to be most helpful, likewise I limit the thickness to no more than one inch. This allowed it to dry enough that it is a perfect consistency all the way through. I did play with my ingredients a little bit as I've made several batches. One I made using fresh squeezed lime juice, approx. 1 tbsp. per cup of pulp. It worked great and gave it a nice flavor that wasn't too sweet but you don't realize it's there. I also tried doubling the guavas and cooking it longer to condense the material which was even better! All in all, this recipe is the best I've found online. It not only gives a high yield for a small amount of guavas but it tastes great! Stay away from artificial colors, flavorings or preservatives, it'll ruin your flavor and change this wonderful delicacy completely!!!