How to Make Guava Jam at Home
This delicious and so fragrant guava jam is perfect for the whole family. It will become your favorite topping for scones, toast, and muffins or use it on its own.
Servings: 6 jars
- 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.
If you prefer to make a smaller batch of jam, this recipe halves easily.
Adapted from "Saving the Season" by Kevin West.
Serving: 1jar | Calories: 915kcal | Carbohydrates: 224.3g | Protein: 9.9g | Fat: 3.7g | Sodium: 12.9mg | Sugar: 201.6g