How to Make Guava Jam at Home | Pink Guava Jam | Guava Jam | Easy Homemade Guava Jam | Guava Jam Recipe | Guava Jelly | Guava Marmalade | How to Make Guava Jam | How to Make Guava Jam | Homemade Guava Jam (No Pectin Needed): An easy, tropical jam made with just a few ingredients. It requires no added pectin—guavas are naturally rich in it.
Ingredients
2 lbs. (approx. 8–10) ripe guavas (pink or yellow)
4 cups water (for boiling)
2 cups sugar (adjust to taste)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract (optional)
A pinch of cinnamon powder (optional)
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Instructions
1. Prepare the Guavas
- Wash the guavas thoroughly. Trim off the stems and the blossom ends, then cut them into quarters. The smaller the pieces, the faster they will cook.
2. Soften the Fruit
- Place the cut guavas in a large pot and pour about 4 cups of water over them. Bring to a boil, then simmer over low heat for 20–30 minutes, until the skins are completely soft.
3. Make the Puree
- Using an immersion blender (or a standard blender once the mixture has cooled), blend the guavas and water into a smooth puree. Place a fine-mesh sieve over a large bowl and strain the puree through it; press down with a rubber spatula to extract as much pulp as possible. Discard the seeds—they are very hard and should not be left in the jam.
- You should end up with approximately 2–3 cups of guava puree.
4. Cook the Jam
- Return the puree to the same pot. Add the lemon juice, lemon zest, and vanilla (if using). Cook until the mixture comes to a boil, then gradually add the sugar (one cup at a time) while stirring continuously. Cook over medium-high heat for 15–20 minutes, stirring occasionally, until the mixture thickens and reaches the proper jam-setting stage (220°F / 104°C). You will know the jam is ready when you run a spoon across the bottom of the pot and the trail remains visible for a few moments.
5. Fill Jars and Store
- Fill clean glass jars with the hot jam, leaving about ¼ inch of headspace at the top. Allow it to cool to room temperature, then place it in the refrigerator.
Storage
Refrigerator: When stored in an airtight container, it stays fresh for up to 1 month.
Water Bath Canning: Process sealed jars in boiling water for 10 minutes—these will keep for up to 1 year.
Tips
Choose Ripe Guavas: Select guavas that are fragrant and yield slightly when pressed. Overripe guavas result in a jam with a very soft set, while underripe guavas lack flavor.
Pink vs. Yellow Guavas: Pink guavas lend the jam a beautiful pink hue and a slightly sweeter flavor. Yellow guavas work just as well.
Can't Find Fresh Guavas? Frozen guava pulp or packaged guava puree (often found in the Hispanic frozen food section) can be used as a substitute.
Less Sweet: Adjust the sugar-to-puree ratio to 2:1 instead of 1:1, or add a splash of lemon juice to balance the sweetness. * **To Enhance Flavor:** Add a cinnamon stick while cooking, or mix in a little lemon zest to impart a sweet-and-tangy flavor.
Serving Suggestions
Spread it over toast with cream cheese, mix it into yogurt, use it as a filling for pastries, top your pancakes with it, or serve it alongside cheese on a charcuterie board.
Here is the complete recipe for Guava Jam! Here are a few key points to keep in mind:
- Guavas are naturally rich in pectin; combined with the pectin found in lemons, there is no need to add any additional pectin—unless, of course, you prefer a very firm-set jam.
- For the best flavor, choose ripe and aromatic guavas. Both pink-fleshed and white-fleshed varieties work well, though pink guavas lend a beautiful, deep color to the jam. Overripe guavas can result in a jam with a very soft consistency, while underripe guavas may lack flavor.
- It is essential to remove the guava seeds, as they are extremely hard—almost stone-like.
- Cook the jam for approximately 15–20 minutes—stirring constantly—until the mixture reaches the gel point (220°F).
- If fresh guavas are unavailable, you can also use guava puree to make this recipe; guava puree can often be found in the freezer section of most grocery stores.
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