Wash the guavas well. Trim off the ends, cut them in half, and scoop out the seeds. You don’t need to peel them—the skin softens as it cooks.

Tip: If you’re short on time, leave the seeds in and strain them out later.

Add the guava halves to a large saucepan with 2 cups of water. Bring it to a boil, then lower the heat and simmer for 25–30 minutes, until the fruit is super soft.

Once soft, pass the fruit through a fine mesh strainer or food mill. You want a smooth guava puree with no seeds or skin.

Return the puree to the pot. Add the sugar, lemon juice, and lemon zest. Stir everything together over medium-low heat.

Tip: Stir constantly to avoid burning. The mixture will thicken slowly.

Keep stirring for about 1 to 1.5 hours. The paste is ready when it’s thick, glossy, and pulls away from the sides of the pot.

Test: Drop a spoonful onto a plate. If it holds its shape and firms up after cooling, it’s done.

Spoon the hot paste into a container. Let it cool completely before sealing. Store in the fridge.