Guava Jam Recipe

Learn how to make some homemade guava jam from scratch. This sweet and delicious jam is the perfect way to use up any leftover guava and give you a taste of the tropics in the comfort of your own home.

Course Extras

Cuisine Caribbean

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 272kcal

Author Charla

Ingredients

2 lb ripe guava red, pink or white
1½ cups raw cane sugar or coconut sugar
¼ cup lime juice (key lime if possible)

Instructions

Thoroughly wash the guava and then set them aside.
Chop the guava into quarters or small pieces, slicing off the top and bottom and discarding it.
Place the guava in a blender (you may need to do this in patches depending on the size/capacity).
Pulse the guava until it is smooth like a puree (you may need to use a blender plunger to break it down).
Pass the puree through a mesh sieve or cheesecloth to separate the seeds and then discard them.
Transfer the puree until a large saucepan.
On medium heat stir the puree for about one minute.
Reduce the heat to medium-low and add the sugar and the lime juice.
Continue to simmer and while stirring for 20-30 minutes.
After the given time, test the jam with a spoon/spatula, when it is ready, it shouldn't be runny and more on the thicker side and should hold its shape.
Remove the pan from the stove and allow to completely cool down before transferring the jam into clean, sterilised jars.
Refrigerate for a few hours or overnight for best results as it will thicken even more with time and use accordingly.

Video

Notes

- This jam, when following my recipe should last for a few weeks. I normally use it within 2-3 weeks of making it and haven't tested it longer than this time frame.

- If you want to preserve the jam for a longer shelflife then I highly recommend following this canning process.

- Don't double dip after tasting the jam or you run the risk of mould growing in the jam.

- You can use any type of guava (pink, red or white) to make this recipe.

- Make sure that your guava is ripe but not spoilt or this will impact the longevity.

- You don't need to peel the skin only slice the top and bottom off the fruit.

- The colour of the jam should be glossy and transculent.

- Keep in mind that my recipe isn't EXTREMELY THICK jam , if you want very thick jam then you will need to add some thickener i.e pectin, agar agar etc..

- The jam should be on the thicker side, use a spoon to scoop some out or pour a small amount onto a cold plate, it should hold its shape and not immediately run off the plate.

- If your jam is runny, return it to the stove and allow it to simmer abit longer (15 minutes at a time), add a tablespoon or two of sugar if needed.

Nutrition