Guava Paste

Method

Peel, halve and deseed the guavas, then pass the flesh through a sieve to create a smooth puree. Place the puree in a heavy-bottomed pan with the water and bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally to reduce slightly. Add the sugar and lemon juice, stirring constantly until the sugar dissolves completely, then continue cooking over medium heat for 45-60 minutes, stirring frequently to prevent sticking and burning on the bottom. The paste is ready when it pulls away from the sides of the pan and a spoon drawn across leaves a clean trail. Pour the hot paste onto a greaseproof-lined baking tray, smooth the surface and cool completely before cutting into squares and storing in an airtight container.