Guava paste


It is a sweet made cooking guavas with sugar. It reminds of quince paste and it is used in a similar way, but guava paste is also used in many recipes.


3 lb guava (pink flesh guavas, washed, cut in half)
4 T water
2 lb sugar
1 lemon (the juice)
2 T pectin (heaped)


Put the water and the fruit in a pan. Heat the pan until the water is boiling. Simmer the fruit 10-12 minutes.

Run the cooked guava through a food mill to get the pulp.

Measure 4 tablespoons of sugar a reserve.

Measure 2 lb of guava pulp and put them on a pan with the rest of the sugar and the lemon juice. Heat until boiling and then boil for 15 minutes.

Mix the sugar reserved with the pectin and add them to the simmering fruit paste. Cook for 10 minutes more.

Lower the heat and cook the guava paste 60-70 minutes more, or until jellied.

Pour the paste into a rectangular pan and let it cool down to room temperature.

Remove from the pan.

Serve or refrigerate until needed.

Total time
2 hours, 10 minutes
Cooking time
Preparation time
2 kg


Guava paste is made with equal amounts of guava pulp and sugar.


Colombian cuisine

moderate, simmer
fruit, dessert, snack
Colombian food recipes
Food in America