Wash and trim the tops off the guavas, then cut into segments.

In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.

Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.

In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.

Add hot smoked paprika to the sautéed mixture and stir well.

Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn't burn.

Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.

Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.

Reduce heat to a simmer and cook for 10 minutes.

Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.

Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.