Guava Puree Paste by Goya, Guava Jelly for Breakfast Pastries, Guava Concentrate Jam Made With Guava Pulp, Pasta de Guava, Latin Cooking and Baking Kitchen Staple, 21 oz Can

First of all, despite the description, I failed to realize just how big this can is! It's one pound, 5 ounces. The can is 6" wide and 1 1/4 inches tall. ( 21 ounces, I failed to do the math). Quite a generous amount for the price. Shipping was fast, and product was packed well. For anyone who does not know what guava is, it's a very sweet mango-like fruit. This paste looks somewhat like jellied cranberry sauce, but is very dense and thick. To be used on crackers, for example, I would slice it very thin. (cut it with mini cookie cutters for a party?) It is not spreadable on toast as is, but microwaved for just a few seconds, it becomes more jam-like and spreadable. I would get the guava jelly for toast though. It is very sweet and light tasting and easier to spread.I have used guava jelly before, but I ordered this to make a special rib glaze I found in Steven Raichlen's Book "Sauces, rubs..." Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes I had one minor delemma-what do I store it in? I finaly cut it in pieces and put it in a lock 'n lock container. My expiration date is about 2 and 1/2 years. I will keep it in the frig, although there were no details about how to store it. If you care, there are 160 calories per 3 tablespoons. At about 50 calories per tablespoon, its half the calories of most jams. The product is made in the Dominican Republic. UPDATE: The guava glaze recipe in the book was, shall we say, not at all to my liking. However...retired chemist that I am, I love to experiment, and so I did. No need for all the added ingredients as in the book. I mixed 1 cup guava paste, 1 cup water, 1 cup crushed pineapple, and a 1/2 cup mango jam that I happened to have. (Add a dash of lime juice if you like it, or a pinch of powdered cloves). I slowly melted all together on low heat, stirring constantly. Adjust thickness to a very thick sauce, but not too thick to brush on ribs.Careful, this is over the top sweet if eaten plain, which I just had to do (more times than necessary) to test it, you understand. (I even drizzled a little on vanilla icecream, but I digress). After my oven baked ribs were done, I ever so lightly brushed this sauce on and put them in the broiler to crisp. For some people this may be too sweet for a main dish, so use it for appetizer ribs or skewer grilled bacon wrapped shrimp. Mix some in softened/whipped cream cheese for crackers.Ya know the glaze on honey baked ham that's never enough? Thin this sauce way down (add that tiny pinch of clove powder)and baste on the ham and use as extra sauce. Your guests and family will beg for the recipe. Give it to them! I just can't say enough about how wonderful this guava paste is. Did I mention it's ever sooo good thinned and drizzled on icecream?