Ripe guavas simmered, sieved and cooked with sugar and lime until the paste is thick enough to show the bottom of the pan, then set in a box or pan and sliced. Guava's own pectin sets it, giving a dense, fragrant, coral-colored paste that is classic with fresh cheese. Makes 24 servings in about 24 hr 25 min.
Prep25 min
Cook1440 min
Total
24 hr 25 min
Servings
24
DietGluten free, Vegan
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
3 ¼ lb (1500 g)ripe guavas, pink or yellow, fragrant
Wash the ripe guavas, trim off the stem and blossom ends and quarter them.
Put the guavas and water in a covered saucepan and simmer over medium heat until very soft, 15 to 20 minutes.
Blend the guavas with their cooking liquid for a few seconds, then press the purée through a fine sieve to remove the hard seeds. You should have about 1.1 kg of pulp.
Brush the pan with the neutral oil and line it with parchment, leaving an overhang.
Combine the guava pulp, granulated sugar and lime juice in a wide, heavy pot. Cook over medium-low heat, stirring constantly with a long wooden spoon, until the paste darkens to deep coral, turns glossy, pulls away from the sides and a spoon drawn across the bottom leaves a clear path that closes slowly, 45 to 60 minutes (about 223°F / 106°C).
Spread the hot paste in the prepared pan and smooth the top.
Leave it uncovered at room temperature until firm, 24 hours. Lift out, peel off the paper and cut into 24 pieces.
Tips
The thick paste spatters as it cooks; wear long sleeves and use a long-handled spoon.
Guavas are rich in pectin, so no added pectin is needed if the paste reaches the right point.
Weigh your pulp: use about 80 g sugar for every 100 g pulp.
The hot paste spatters and burns; this is a set fruit paste, not a canned product, so store it wrapped in a cool place or the refrigerator as directed.
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How long does it take to make cajeta de guayaba (mexican guava paste)?
Plan on 25 minutes of prep and 24 hours of cooking. The recipe makes 24 servings.
How should I store cajeta de guayaba (mexican guava paste)?
Wrap tightly and keep in a cool, dry place up to 2 weeks or refrigerate up to 2 months.
Can I make cajeta de guayaba (mexican guava paste) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Cajeta first meant the small wooden box sweets were packed in, and in the guava-growing states of Aguascalientes and Michoacán cajeta de guayaba is sieved guava pulp cooked with sugar until it sets firm. Serve it with queso fresco.
Variations
Soft spreadable cajeta: stop cooking at about 218°F (103°C), spoon into clean jars and refrigerate; it stays spoonable for up to 1 month.
With pecans: stir 80 g (3/4 cup) chopped pecans into the paste just before spreading it in the pan (adds tree nuts).
Cinnamon-accent version: simmer 1 cinnamon stick with the guavas and remove it before blending.
Small batch: halve everything, cook the paste 30 to 40 minutes and set it in a 8 x 4-inch (20 x 10 cm) loaf pan.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
190Calories / serving
0.8gFat
46.4gCarbs
1.6gProtein
43.2gSugar
Whole recipe (24 servings):
~4560 cal ·
19g fat ·
1114g carbs ·
38g protein ·
1037g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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