Quick Strawberry Guava Paste
Posted by nick musica on
Canning and jarring fruits for long term enjoyment is an enviable skill that many of us can be a little too intimidated to try. However, this strawberry guava paste recipe requires no special equipment or extra steps sanitizing jars and lids and whatnot. It comes together more quickly and is sure to demystify the fruit paste-making process. We think you’re ready for this strawberry guava paste
Gosh, these little fruits are delicious. This paste cooks down the entire strawberry guava (except for the seeds) for a powerful, concentrated dose of deliciousness. You can scale it up to make enough to share, or even freeze it for up to three months.
QUICK STRAWBERRY GUAVA PASTE RECIPE
- Prep time: 60 minutes
- Yield: approximately 2 cups
- Good for: kid friendly, make ahead, gluten-free, vegan
- Difficulty: Easy to moderate
Strawberry guavas are as delicious as their shelf life is short. Making strawberry guava paste is a delicious way to enjoy these exotic fruits for longer and in many more ways!
You’ll begin by slicing open the fruits and removing the seeds. We like to remove the seeds before blending to keep the strawberry guava flavor as concentrated as possible (and it keeps the texture smoother). The fruit will be blended, then cooked with sugar and a little pectin. Pectin is optional in this recipe because strawberry guava is known for its naturally high pectin content. We like to add a little sometimes for an even firmer paste, but you do you. Before you know it, you’ll have a vat of one of the world’s most delicious homemade fruit spreads!
- 5-7 strawberry guavas
- 1 cup granulated sugar
- 1 lemon or lime, juiced
- 1-2 tablespoons pectin (optional)
- Sharp knife
- Heavy, stainless steel or other non-reactive saucepan
- Mesh sieve, not too fine
- Glass jar or container
- Slice the strawberry guavas in half. Separate the hard seeds by scooping them into a small bowl with 1-2 tablespoons of water. Place the pitted strawberry guava halves into the blender.
- Pour the bowl with seeds and water into a mesh sieve over the blender. Using a spoon or rubber spatula, push any fruit that’s attached to the seeds through the sieve until the seeds are fully separated. This might take some worthwhile elbow grease. Compost the seeds.
- Add the citrus juice to the fruit in the blender. Blend on low until the mixture is fully combined and looks like a thick smoothie. Note the volume of the mixture because it will determine just how much sugar and pectin you may need.
- Pour the strawberry guava puree into the saucepan. Now, calculate the amount of puree you have and half it. Add this much sugar to the saucepan. For instance, if you have 1.5 cups of puree, add ¾ cup of sugar. If using pectin for a firmer paste, add 1 tablespoon per cup of fruit puree. Stir to combine and set the heat to medium.
- Heat the mixture on medium, stirring often, until it comes to a rolling boil. Let it boil for about ten seconds and shut off the heat. Stir the hot strawberry guava paste a few more times and pour the mixture into a jar or glass container with a lid. Let the sweet paste cool in the refrigerator.
This versatile strawberry guava paste will keep fresh in the refrigerator for about two weeks. The uses for strawberry guava paste are endless and can be used in sweet and savory recipes. Try the paste on toast with butter or cream cheese, spoon it into pastries and sauces or serve it with your cheese plate! Reminiscent of quince membrillo, this strawberry guava paste will make your soft and semi-hard cheese plates sing. Pop the strawberry guava spread into your yogurt, melt it into simple syrup for cocktails and iced tea, or enjoy it right from the jar! The sky’s the limit!
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