Homemade Guava Paste (Made with 4 Ingredients)

This guava paste is silky smooth, sweet, and bursting with tropical fruit flavor. With just four simple ingredients, you can make this traditional Latin American favorite right at home — no special equipment or candy thermometers needed. Whether you slice it, spread it, or serve it with cheese, every bite has that perfect balance of fruity sweetness and smooth texture.

Why You'll Love This Guava Paste Recipe

I tried guava paste for the first time when my wife brought it home from the grocery store. She thought it looked good and was feeling a fruity treat. I thought it sounded weird, but we tried it and loved it. I literally ate the whole thing with a spoon and was inspired to create a homemade guava paste recipe from scratch. I tried a few different methods and finally nailed this version that I'm sharing with you today.

What I love most about this recipe is how incredibly simple it is. You only need guava fruit, sugar, lemon juice, and water, and the process is surprisingly easy. There’s no tricky candy-making technique involved — just simmer, blend, and set. The result is a glossy, sliceable paste that tastes just like the one you’d find in a Latin bakery, only fresher.

It’s also incredibly versatile. You can use this guava paste to fill guava empanadas, drizzle over pork chops, pair with cheese and crackers, or even swirl it into desserts and pastries. It’s the kind of recipe that fits every occasion — from holiday gatherings to afternoon snacks.

And since it needs to chill overnight, it’s a great make-ahead treat. It keeps well in the fridge for weeks, so I always have a batch on hand for when the craving hits or when I want to impress guests with something homemade and tropical. 

Ingredients

• 1 lb. Frozen Guava- frozen, this tropical fruit tastes like a cross between a strawberry and a pear!
• 1 Lemon- the juice and zest from the lemon adds a welcome and delicious zing to the paste.
• 1 Cup Sugar- to add sweetness, white sugar is best in this recipe. It really balances out the fruits.
• 1 Cup Water- helps to dissolve the sugar and bind the ingredients together.

How to Make Guava Paste

Step 1: Boil the Guava

Fill a large pot with water and add the frozen guavas. Bring the water to a boil and simmer the guavas for 30-40 minutes, stirring frequently. The guavas should be fork-tender when finished.

Step 2: Blend the Guava

Transfer the tender guavas to a blender that can process hot liquids and blend them up. Once smooth, strain the mixture through a sieve, discarding the seeds. 

Step 3: Brighten the Flavor

Transfer the guava puree back to the same pot. Then, add the lemon juice and zest. Now, bring the mixture to a boil and add the sugar once it has boiled.

Step 4: Cook the Guava Mixture

Cook the mixture, stirring constantly, for about 35-40 minutes. When finished, the puree should hold a line drawn at the bottom of the pot with your spoon, like in the picture below.

Step 5: Chill the Guava

Transfer the guava mixture to a parchment-lined pan. Then let it cool overnight in the fridge so it can get that amazing consistency.

Step 6: Serve

Store the guava paste wrapped in parchment paper in an airtight container in the fridge, or serve after chilling alongside cubed cheddar and Brie cheese. Enjoy!

Expert Tips For The Best Guava Paste

• Use frozen guavas for convenience (or fresh for authentic flavor). I always make this homemade guava paste using frozen guavas, which are easy to find at most grocery stores and already prepped for you. They work beautifully and save time on peeling and seeding. That said, if you have access to fresh ripe guavas, definitely use them — they’ll give your paste a deeper, more floral tropical flavor.
• Stir constantly to prevent scorching. Guava paste thickens as it cooks, which means it can scorch easily on the bottom if left unattended. Stir the mixture continuously with a heatproof spatula or wooden spoon, especially during the final 10–15 minutes of cooking. This ensures even heating and a smooth, lump-free texture.
• Use a heavy-bottomed pan. A heavy saucepan or Dutch oven distributes heat evenly and helps prevent burning. Avoid thin aluminum pans — they heat too quickly and create hot spots that can cause the paste to stick and darken unevenly.
• Cook until it passes the “clear line” test. You’ll know your guava paste is ready when you can drag your spoon through the center of the pot and see a clean, clear line that doesn’t fill in immediately. This means enough liquid has evaporated, and the paste will set properly once chilled. If it’s still too runny, keep simmering and stirring until it reaches that thick, jammy consistency.
• Line your pan for easy removal. Before pouring the paste into a loaf pan, line it with parchment paper and lightly grease it. Once set, you can lift the entire block out easily without sticking or cracking.
• Chill completely for clean slices. I love pouring the paste into a mini loaf pan — it chills faster and makes cutting into neat cubes or slices simple. Let it rest in the refrigerator for at least 8 hours (or overnight) to firm up fully before slicing. The longer it chills, the smoother and easier it will be to cut.

Guava Paste Recipe FAQS

What is guava paste?

Guava paste (known as pasta de guayaba in Latin America) is a sweet, jelly-like confection made from guava fruit, sugar, and sometimes lemon juice or pectin. It has a thick, sliceable texture — similar to fruit jelly or quince paste — and is most popular in Latin American, Caribbean, and Spanish cuisine. You can find it in solid slabs for slicing or softer, jam-like versions for spreading. Homemade guava paste is smoother, fresher, and more aromatic than the store-bought kind.

Can I use white guava to make guava paste?

Yes! You can use white or pink guava for this recipe — both work beautifully. Pink guava will give your paste a deep rosy color and slightly stronger tropical aroma, while white guava results in a lighter, milder flavor. The best option is whichever variety is freshest or easiest to find. If using frozen guava, thaw it completely and drain any excess liquid before cooking.

How can I use guava paste?

There are so many delicious ways to use guava paste. One of my favorites is serving it on a charcuterie board with salty cheeses (like Manchego, cream cheese, or cheddar), crackers, nuts, and cured meats — the sweet and savory combo is unbeatable. You can also use it as a filling for pastries, such as guava empanadas, turnovers, or puff pastry bars. It pairs especially well with cream cheese in baked desserts or as a glaze for pork or chicken.

How should I store guava paste?

Homemade guava paste keeps well when stored properly. Wrap it tightly in parchment or plastic wrap and store in an airtight container in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 3 months. Thaw in the refrigerator overnight before serving — it will stay smooth, firm, and flavorful.

What does guava paste taste like?

Guava paste has a sweet, tropical flavor that’s slightly floral and fragrant, with hints of strawberry, pear, and mango. The texture is dense and chewy when chilled but becomes soft and jammy at room temperature. It’s both fruity and rich, which makes it incredibly versatile for sweet and savory pairings.