Mermelada de guayaba, also known as dulce de guayaba, is a sweet, tropical jam made by simmering ripe guavas with sugar and a touch of lemon or lime juice. Known for its vibrant flavor and fragrant aroma, this jam is thick, smooth, and naturally rich in pectin, which helps it set without added thickeners.
It's a staple in many Latin American and Caribbean kitchens, often spread on toast, used as a filling for pastries like pastelitos de guayaba, or paired with cheese for a sweet-and-savory treat. With its fruity and floral notes, mermelada de guayaba is a delicious way to enjoy the unique taste of guava year-round.
This Mermelada de Guayaba recipe is an easy and delicious way to enjoy the bright, tropical flavor of guava. Made with ripe guavas and sugar, it's a vibrant, naturally sweet jam that's simple to prepare. In just a few steps, you'll have a rich, flavorful preserve that's perfect on medialunas, warm toast, or freshly baked biscuits.
Its versatility doesn't stop there - use it as a delectable filling in thumbprint cookies, muffins, bundt cakes, or bars, or swirl it into yogurt for a tropical twist. The possibilities are endless.
How to Make Guava Jam
Note: The full instructions are provided in the recipe card below.
Wash the guavas thoroughly and remove the top, bottom, and any blemished parts. Cut the guavas into quarters and place them in a large, deep, heavy pot.
Add half a cup of water to the pot and bring it to a boil. As the guavas cook, they will soften and release their natural juices for about 10 minutes.
Once softened, remove the pot from the heat and let it cool briefly. Blend the guavas with a hand blender or a blender until smooth.
Pass the guava puree through a strainer to remove the seeds. Alternatively, you can peel and seed the guavas before blending them, using a spoon to scoop out the seeds.
Return the strained guava puree to the pot and add the sugar. Cook the mixture over medium heat, stirring regularly to prevent sticking. Continue cooking until the mixture thickens and reaches a jam-like consistency.
This can take around 30-45 minutes, depending on the water content of the guavas. To check if the jam has set properly, you can perform a gel test. Place a small amount of the jam on a chilled plate or spoon and let it cool.
If it thickens and wrinkles when pushed with your finger, it is ready. If it's not ready, continue to cook, testing every few minutes. Once the jam has reached the desired consistency, remove it from the heat and let it cool slightly.
Pour the hot jam into sterilized jars, leaving a little space at the top. Seal the jars tightly with sterilized lids. Allow the jam to cool completely before storing or enjoying on your favorite bread, pastries, or desserts.
👀Camila Made Tips: To sterilize jars, simply preheat your oven to 275 degrees F. Wash each canning jar or mason jar and lid with hot soapy water, then rinse but don't dry them. Place each clean jar on a baking tray and place in the oven for 10 to 15 minutes or so until completely dry. Sterilize the lids by adding to a pot of boiling water and simmering for 5 to 10 minutes. Allow to air dry. The jars and lids are now ready to use; however, always make sure to keep the jars warm until you are ready to fill them to ensure that they don't break when a hot mixture or substance is added.
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Recipe
Mermelada de Guayaba
Equipment
- Large Heavy Bottom Pot
- Canning Jars
Ingredients
- 1 kg (2.2 lbs 4 oz) ripe guavas fresh ripe guavas, washed, with the top, bottom, and any blemished parts removed
- 1 kg (2.2 lbs 4 oz) granulated sugar
- ½ cup water
Instructions
- Wash the guavas thoroughly and remove the top, bottom, and any blemished parts. Cut the guavas into quarters and place them in a large deep heavy pot. Add half a cup of water to the pot and bring it to a boil. As the guavas cook, they will soften and release their natural juices for about 10 minutes.
- Once softened, remove the pot from the heat and let it cool briefly. Blend the guavas using a hand blender or blender until you have a smooth puree. Pass the guava puree through a strainer to remove the seeds. Alternatively, you can peel and seed the guavas before blending them, using a spoon to scoop out the seeds.
- Return the strained guava puree to the pot and add the sugar. Cook the mixture over medium heat, stirring regularly to prevent sticking. Continue cooking until the mixture thickens and reaches a jam-like consistency. This can take around 30-45 minutes, depending on the water content of the guavas.
- To check if the jam has set properly, you can perform a gel test. Place a small amount of the jam on a chilled plate or spoon and let it cool. If it thickens and wrinkles when pushed with your finger, it is ready. If it's not ready, continue to cook, testing every few minutes. Once the jam has reached the desired consistency, remove it from the heat and let it cool slightly.
- Pour the hot jam into sterilized jars, leaving a little space at the top. Seal the jars tightly with sterilized lids. Allow the jam to cool completely before storing or enjoying on your favorite bread, pastries, or desserts.
- 👀Camila Made Tips: To sterilize jars, simply preheat your oven to 275 degrees F. Wash each canning jar or mason jar and lid with hot soapy water, then rinse but don't dry them. Place each clean jar on a baking tray and place in the oven for 10 to 15 minutes or so until completely dry.
- Sterilize the lids by adding to a pot of boiling water and simmering for 5 to 10 minutes. Allow to air dry. The jars and lids are now ready to use; however, always make sure to keep the jars warm until you are ready to fill them to ensure that they don't break when a hot mixture or substance is added.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
