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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.

  • Guava paste.
2 kg
Cooking time
Preparation time
Total time
2 hours, 10 minutes


Guava paste, known as pasta de guayaba in Spanish, is a thick, sweet confection made from guava fruit and sugar. Guava paste is versatile and can be used in a variety of culinary applications. It's commonly served with cheese, especially cream cheese or a mild white cheese like queso blanco, making for a delightful combination of sweet and savory flavors. In addition, it can be used as a filling for pastries, such as the traditional Cuban pastry called pastelitos de guayaba, or as an ingredient in desserts and sauces.

The ingredients for guava paste are simple, 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