How to make a guava paste: recipe for sweet guava paste
The guava paste is the sweet resulting from cooking this delicious and aromatic fruit. Before providing this delicious recipe for guava paste, we will provide information on the nutritional properties of this rich fruit.
Guavas are tropical fruits native to America, their taste is sweet, they are very aromatic, fleshy and their pulp is pink or white. The tree from which these fruits come is called Guayabo and there are several types of this tree as well as its fruits. 
From a nutritional point of view, guava stands out for its incredible richness in antioxidants, which help to reduce the negative action of free radicals and protect us against certain diseases.
It is also a food rich in fiber, which means that it is an excellent natural option when it comes to preventing constipation, as well as improving intestinal transit. On the other hand, it is a fruit that contributes energy thanks to its high content of carbohydrates, and its water content make it an option to hydrate.
In addition, it is tremendously rich in vitamins and minerals. For example, it provides vitamin A, C, B1, B2, B3 and B6, as well as minerals such as iron, zinc, potassium, magnesium, copper, selenium, calcium, sodium and phosphorus.
The paste of guava nowadays we can get it already elaborated industrially, but if you like homemade recipes, preparing this delicious sweet will not take you long and the truth is that it is very delicious.
The guava paste is ideal to accompany it with tender cheese, put some guava paste in a salad, spread it on biscuits, biscuits or crackers.
Then we provide the recipe to make the guava paste, I hope you are encouraged to prepare it and that you like it.
Recipe of guava paste
We must bear in mind that for every kilo of guava pulp that results from cooking guavas we will add the same amount of sugar.
For this recipe we have obtained a kilo of pulp. The guava paste we have made with pink pulp guavas.
Ingredients:
- One kilo of guava pulp
- One kilo of sugar, from which we will separate 100 grams to mix with the pectin.
- 30 grams of pectin.
- The juice of a lemon.
- 50 ml. From mineral water.
Elaboration:
We wash the guavas well and cut them in half.
In a cauldron we put the guavas and add a little water about 50 ml. so they do not stick to the bottom.
We cook the guavas and when it starts to boil, we cook for 10 more minutes.
We extinguish the fire and pass the fruit through the mill to obtain the pulp. We weigh the resulting pulp to know the amount of sugar we need.
Put the guava pulp on the fire and add the lemon juice, and 900 grams of sugar.
Cook the guava paste with moderate heat until it boils, once it boils keep the boil on low heat for 15 minutes more.
We mix the pectin with the 100 grams of sugar and little by little we add it to the guava paste without stopping to stir, when it returns to boil, we keep boiling about 10 minutes more.
Cook the guava paste with low heat and stirring constantly for 70 minutes.
During cooking, we will check the gelling point of the guava paste by putting some pasta on a plate.
If we notice that it does not gel, we will continue cooking until we get it. Once it has gelled, we put out the fire.
Pour the guava paste over the chosen mold and let cool at room temperature. When it has cooled down we can unmold it.
We can help a knife to detach the guava paste from the walls of the mold. ThemesJam prescriptions
