Guava Jam
This easy recipe for guava jam is a delicious and versatile way to enjoy the tropical flavors of this fruit. Made from ripe guavas, this delightful preserve requires a bit of time and effort, but the end result is completely worth it. Each step of the process, from preparing the guavas to simmering the mixture, is a labor of love that brings out the tropical flavors in the most delicious way.
Tools
- 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
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 to soften 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 over medium heat. Stir occasionally to prevent sticking. Allow the mixture to simmer for about 45-60 minutes or until it thickens and reaches the desired jam consistency. Skim off any foam that forms on the surface. Once the guava jam has reached the desired consistency, remove it from the heat. Carefully pour the hot jam into clean, sterilized jars. Leave about ¼ inch (0.6 cm) of headspace at the top of each jar. Seal the jars tightly with lids.
Let the jars cool at room temperature for 12 to 24 hours. As the jam cools, you may hear the lids make a popping sound, indicating a proper seal; the lids should be flat. Once completely cooled, sealed jars can be stored in a cool, dark place such as a pantry or cupboard for a year. (Refrigerate after opening.) If they've popped, you can keep the Guava jam in the fridge for up to 1 week.
👀👉Camila Made Tips: To check if the jam is ready, place a small amount on a chilled plate and let it cool. It should set and wrinkle when pushed with your finger. If it's not ready, continue to cook, testing every few minutes.
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.
Nutrition Facts
Guava Jam
Amount per Serving
Calories
1133
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.2
g
Sodium
9
mg
0
%
Potassium
1048
mg
30
%
Carbohydrates
285
g
95
%
Fiber
14
g
58
%
Sugar
272
g
302
%
Protein
6
g
12
%
Vitamin A
1560
IU
31
%
Vitamin C
570
mg
691
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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