Sweet and tropical guava jam is a delicious way to preserve fresh guava flavor to enjoy as a condiment or spread. This easy stovetop recipe will yield 6 beautiful jars of jam for you to enjoy and share.
I had the wonderful opportunity to try fresh guavas when I was staying abroad recently, and the juicy, fragrant tropical flavor instantly captivated me. It was so sweet and unique, and completely delicious, that I wanted to share it with my friends and family at home too.
As it turns out, making a fresh guava jam is the perfect way to do it! When I can get plenty of ripe, fresh fruit, this recipe helps me preserve it so I can pull a jar out and enjoy a punch of guava flavor whenever I like.
Making jam from fresh guavas requires only a handful of pretty simple ingredients. But choosing a good guava is key! Your choice may be determined by what’s available to you, but if possible, there are a few varieties that are best for jam making.
Look for a sweet, red or pink fleshed variety like the Beaumont or Strawberry Guava for the perfect balance of sweetness and acidity. They should be tender, like a peach, when gently squeezed and very fragrant.
Here’s what you’ll need to make a perfect batch of jam:
- Guavas – 5 pounds of ripe guavas.
- Lemon – One large lemon should give you enough zest and the 4 tablespoons of juice you’ll need.
- Sugar – You’ll need one cup for each pound of fruit, so 5 cups total. Use white, granulated sugar for the purest guava flavor.
Start by chopping the fruit. Scrub the guava well to remove any wax then cut off both ends. Cut into large chunks. Combine those in the pot with the water and bring it to a boil for 30 to 40 minutes. Remember to stir.
They should be very tender after that, and you’ll want to pass the whole pot, including both the liquid and fruit, through a food mill to separate the seeds from the puree.
Then place the puree in a heavy bottomed, large pot with half the lemon zest and all of the juice. Bring it to boil and start adding the sugar. Add just one cup at a time so it doesn’t interrupt the boil and remember to stir continuously.
After 15 minutes, start looking for your jam to reach the gel point, which is 220°F (you should be able to see the bottom of the pot while stirring the jam). You can use a candy thermometer to accurately measure it. Or, drop a dollop on a frozen spoon. If after 30 seconds it wrinkles when you touch it, it’s done. Take it off the heat and stir in the rest of the zest.
Storing and Using
You have options for how to store your homemade tropical jam. It will keep in airtight containers in the fridge for up to 1 month.
Or you can freeze it. Ladle the hot jam into clean jars, leaving 1 inch of space between the top of the jam and the rim. Let it cool and then transfer to the freezer. Once frozen, put a lid on it and it can be kept there for a year.
It’s also safe to water bath can guava jam. That process requires clean, sterile jars and a large, deep pot of boiling water. Ladle the hot jam into the jars, leaving only ¼ inch of space from the rim. Use new seals and metal bands to tightly close the jars.
Then place them on a rack, submerge them in the boiling water, and let them sit for 10 minutes. Remove and cool, then store them in a cupboard for 1 year.
Of course, the most fun part is using it! It’ll become your favorite topping for scones, toast, and muffins, and can be used in recipes too. Make it into a glaze for protein, a delicious drizzle for baked goods, or use it as a filling for cookies.
However you use your jam, it’ll be delicious! I hope you have fun making it, and don’t forget to check out my other sweet, fruit-inspired recipes while you’re here!
- Passion Fruit and Mango Mousse
- Homemade Apricot Jam with Candied Orange
- Chocolate Mango Chia Pudding
- Star Fruit and Passion Fruit Juice
How to Make Guava Jam at Home
- 5 lb. (2.3kg) fresh guavas (it’s best to used pink-fleshed fruit)
- 2 cups water
- 1 large lemon , juiced and zested
- 5 cups sugar
- Prepare the guavas by rinsing and draining them and trimming off the ends. Cut into large chunks. Transfer to a pot filled with water. Bring to a boil, and simmer 30-40 minutes, until guavas are so soft that they break when pressed against the side of the pot (stir frequently).
- Transfer the mixture into a blender that can process hot liquids or let cool and blend. Strain the mixture through a sieve discarding the seeds. You should get about 8 cups of guava puree.
- Transfer the puree back to the pot and add the lemon juice and half of the zest. Bring to a boil and add the sugar in batches, 1 cup at a time. Cook, stirring constantly, for about 15-20 minutes, until the mixture reaches the gel point (220°F). You should be able to see the bottom of the pot while stirring the jam. Stir in the remaining lemon zest.
- Ladle the jam into six prepared 8 oz. (250ml) jars leaving ¼ inch headspace. Seal, and process in a boiling water bath for 10 minutes. Alternatively, you can just keep the jam in airtight containers in the fridge for up to 1 month.