Homemade guava jam captures the essence of tropical indulgence with its vibrant flavor and luscious texture. Whether made with pink “strawberry” guavas or golden yellow varieties, this jam bursts with natural sweetness and a subtle floral aroma. The process is simple yet rewarding, yielding a spread that pairs beautifully with morning toast, swirls into desserts, or even makes an elegant homemade gift. The balance of sugar and fruit ensures just the right level of sweetness, while a touch of vanilla bean deepens the complexity of flavor. With a few ingredients and some careful preparation, this guava jam transforms fresh fruit into a rich, versatile preserve.
Ingredient Breakdown
The key to an exceptional guava jam lies in selecting the right fruit. Pink guavas offer a naturally sweet and slightly tangy taste with a deep, rosy hue, while yellow guavas have a milder, honeyed flavor. The sugar-to-fruit ratio is crucial—using one cup of sugar for every two cups of guava puree maintains the jam’s integrity without overpowering its natural notes. Liquid pectin ensures a perfectly thickened consistency, allowing the jam to set beautifully without becoming overly firm. A hint of vanilla bean paste or freshly scraped vanilla seeds infuses warmth and depth, elevating the jam’s aroma. For those looking to experiment, alternative sweeteners like honey or coconut sugar can be used, while natural thickeners such as chia seeds can replace pectin for a slightly different texture.
Step-by-Step Preparation Guide
Prepping the Jars and Equipment
Before diving into jam-making, it’s essential to prepare the canning jars properly. Wash the jars and lids thoroughly with hot, soapy water, ensuring they are free of any residue. Using high-quality jars, such as those from Ball or Kerr, helps maintain freshness. Always use brand-new lids to guarantee a secure seal, as previously used ones may not seal properly, leading to spoilage. If the jam will be processed in a boiling water bath for at least ten minutes, sterilization of the jars beforehand isn’t necessary.
Preparing the Guavas
Guavas have a delicate skin that can be easily peeled with a sharp vegetable peeler. Once peeled, slice each guava in half crosswise to expose the seeds. Using a spoon or melon baller, gently scoop out the seeds, setting them aside if desired for making syrups or infused beverages. To minimize waste, reserve the pulp surrounding the seeds, as it can be strained and added back into the jam.
Creating the Guava Puree
Once the guava flesh is seed-free, roughly chop it into smaller pieces and place it in a food processor. For those who prefer a smooth jam, blend until the mixture reaches a silky consistency. If a chunkier texture is desired, pulse the fruit just a few times to retain small bits. Transfer the puree into a measuring cup to determine the quantity, ensuring the correct sugar ratio is used—maintaining one cup of sugar per two cups of fruit helps achieve a balanced sweetness.
Cooking the Jam to Perfection
In a non-reactive saucepan, combine the guava puree and sugar, stirring over medium-high heat until the sugar fully dissolves. As the mixture reaches a boil, add one tablespoon of liquid pectin per cup of fruit, stirring constantly to incorporate it evenly. Continue simmering at a gentle boil for 10 to 20 minutes, allowing the jam to thicken. A simple way to check for readiness is by placing a small spoonful on a cold plate—if it holds its shape and wrinkles when pushed with a finger, it’s done.
Canning and Storing
Ladling the hot jam into prepared jars requires precision to prevent air pockets. Using a canning funnel helps keep the process clean while ensuring an even fill. Leave about half an inch of headspace before securing each jar with a new lid and tightening the band to fingertip tightness. Lower the jars into a water bath, ensuring they are fully submerged, and bring the water to a rolling boil. Processing for ten minutes ensures a proper vacuum seal, preserving the jam for long-term storage. After removing the jars, let them cool at room temperature—within a few minutes, a distinctive “pop” sound indicates that the seal has formed correctly. Store in a cool, dark pantry for up to a year.
Recipe Tips & Frequently Asked Questions
How to prevent overcooking and burning the jam:
Stir continuously over moderate heat and avoid excessive boiling to maintain a smooth consistency.
Adjusting sweetness based on the ripeness of the guavas:
Use slightly less sugar if the guavas are extremely ripe or add a touch more for underripe fruit.
Common mistakes to avoid for a perfect consistency:
Avoid skipping the pectin if a firm set is desired, and do not reduce the cooking time too much, as this can leave the jam runny.
Tips for making a small batch if canning isn’t required:
Simply store the jam in an airtight container in the refrigerator for up to two weeks.
Can I use frozen guavas for this recipe?
Yes, but thaw them completely and drain any excess liquid before pureeing.
What if I don’t have liquid pectin?
Are there substitutes? Powdered pectin can be used, but it requires adjusting the amount and following the package instructions.
How long does homemade guava jam last?
If properly sealed and stored in a cool, dark place, it can last up to a year. Once opened, refrigerate and use within a month.
Can I reduce the sugar or use honey instead?
Yes, but reducing sugar may affect the set of the jam. Honey can be used but may slightly alter the flavor and consistency.
What should I do if my jam doesn’t set properly?
Reheat the jam, add additional pectin, and simmer until it thickens.
What to Serve With This Recipe
Homemade guava jam is incredibly versatile and pairs beautifully with a variety of foods. Spread it over freshly baked bread, warm croissants, or crisp toast for a delightful breakfast treat. It also shines as part of a gourmet cheese board, offering a fruity contrast to sharp cheeses like cheddar or creamy brie. For dessert lovers, this jam makes an excellent filling for pastries, cakes, and thumbprint cookies, adding a burst of tropical flavor. Those with a sweet tooth can drizzle it over vanilla ice cream, yogurt, or even pancakes for a fruity, naturally sweet topping.
Homemade guava jam is more than just a preserve—it’s a taste of the tropics captured in a jar. With its rich flavor, balanced sweetness, and smooth yet textured consistency, this jam is a kitchen essential for any fruit lover. The process may require careful steps, but the result is well worth the effort, offering a spread that elevates simple dishes and enhances gourmet creations. Whether enjoyed at breakfast, as part of a dessert, or gifted to loved ones, this guava jam is a flavorful addition to any pantry. Experiment with different textures, sweetness levels, and serving ideas to make this recipe truly your own.
Ingredients
1 cup sugar for every 2 cups of fruit
8-10 guavas (pink “strawberry” guavas or yellow guavas work well)
½ teaspoon vanilla bean paste or 1 vanilla bean, split and seeds scraped (optional)
1 tablespoon liquid pectin per cup of fruit
Instructions
Before you begin making the jam, thoroughly wash the canning jars and lids with hot, soapy water. Use Ball or Kerr canning jars for best results. Ensure that the lids and seals are brand new, as previously used lids cannot safely be reused for water-bath canning. Jars do not require sterilization if they will be processed in a boiling water bath for at least 10 minutes or in a pressure canner.
Prepare the Guavas
Start by peeling the guavas with a sharp vegetable peeler. Slice them in half crosswise, then use a spoon or melon baller to scoop out and remove the seeds. Set the seeds and pulp aside for making a simple syrup if desired.
Chop the guava flesh into chunks and transfer them to a food processor. Pulse a few times until the desired consistency is reached. For a smooth jam, process the fruit until completely pureed, but for a textured result, leave some small chunks.
Measure the guava puree using a glass measuring cup, then determine the amount of sugar needed. The ratio should be 1 cup of sugar for every 2 cups of guava puree. For example, if you have 4 cups of guava puree, use 2 cups of sugar.
Prepare the Canning Pot
Place a canning rack in the bottom of a deep stock pot or water bath canner. Fill the pot with enough hot water to submerge the jars by at least 2 inches. Cover and heat the water to a boil while preparing the jam.
Cooking the Guava Jam
In a large, non-reactive saucepan, combine the guava puree and measured sugar. Heat over medium-high, stirring frequently, until the mixture reaches a boil. Add 1 tablespoon of liquid pectin per cup of fruit and continue boiling gently for 10 to 20 minutes, stirring regularly. The jam is ready when it thickens and clings to a spoon.
If skipping the water-bath canning process, simply transfer the hot jam into a clean, airtight container and store it in the refrigerator. This fresh jam will stay good for up to two weeks.
Filling the Jars
Position a canning funnel over each prepared jar and carefully ladle the hot guava jam into the jars, leaving about ½ inch of headspace. Wipe the rims clean, then place a new flat lid over each jar and screw the band on just until fingertip-tight.
Using canning tongs, gently lower the jars into the simmering water in the canning pot, ensuring they are fully submerged. Bring the water to a full boil and process the jars for 10 minutes. Once the time is up, turn off the heat and let the jars sit in the water for another 5 minutes.
Carefully remove the jars with the tongs and place them on a clean kitchen towel to prevent sudden temperature changes that could cause breakage. Within a few minutes, you should hear a soft “pop” sound, indicating that the jars have sealed properly.
Let the jars cool completely at room temperature, allowing them to rest undisturbed overnight. The next day, tighten the screw bands if needed and store the sealed jars in a cool, dark place. Properly processed guava jam can be stored for up to a year.
Guava Jam Recipe
Ingredients
- 1 cup sugar for every 2 cups of fruit
- 8-10 guavas pink “strawberry” guavas or yellow guavas work well
- ½ teaspoon vanilla bean paste or 1 vanilla bean split and seeds scraped (optional)
- 1 tablespoon liquid pectin per cup of fruit
Instructions
- Before you begin making the jam, thoroughly wash the canning jars and lids with hot, soapy water. Use Ball or Kerr canning jars for best results. Ensure that the lids and seals are brand new, as previously used lids cannot safely be reused for water-bath canning. Jars do not require sterilization if they will be processed in a boiling water bath for at least 10 minutes or in a pressure canner.
Prepare the Guavas
- Start by peeling the guavas with a sharp vegetable peeler. Slice them in half crosswise, then use a spoon or melon baller to scoop out and remove the seeds. Set the seeds and pulp aside for making a simple syrup if desired.
- Chop the guava flesh into chunks and transfer them to a food processor. Pulse a few times until the desired consistency is reached. For a smooth jam, process the fruit until completely pureed, but for a textured result, leave some small chunks.
- Measure the guava puree using a glass measuring cup, then determine the amount of sugar needed. The ratio should be 1 cup of sugar for every 2 cups of guava puree. For example, if you have 4 cups of guava puree, use 2 cups of sugar.
Prepare the Canning Pot
- Place a canning rack in the bottom of a deep stock pot or water bath canner. Fill the pot with enough hot water to submerge the jars by at least 2 inches. Cover and heat the water to a boil while preparing the jam.
Cooking the Guava Jam
- In a large, non-reactive saucepan, combine the guava puree and measured sugar. Heat over medium-high, stirring frequently, until the mixture reaches a boil. Add 1 tablespoon of liquid pectin per cup of fruit and continue boiling gently for 10 to 20 minutes, stirring regularly. The jam is ready when it thickens and clings to a spoon.
- If skipping the water-bath canning process, simply transfer the hot jam into a clean, airtight container and store it in the refrigerator. This fresh jam will stay good for up to two weeks.
Filling the Jars
- Position a canning funnel over each prepared jar and carefully ladle the hot guava jam into the jars, leaving about ½ inch of headspace. Wipe the rims clean, then place a new flat lid over each jar and screw the band on just until fingertip-tight.
- Using canning tongs, gently lower the jars into the simmering water in the canning pot, ensuring they are fully submerged. Bring the water to a full boil and process the jars for 10 minutes. Once the time is up, turn off the heat and let the jars sit in the water for another 5 minutes.
- Carefully remove the jars with the tongs and place them on a clean kitchen towel to prevent sudden temperature changes that could cause breakage. Within a few minutes, you should hear a soft “pop” sound, indicating that the jars have sealed properly.
- Let the jars cool completely at room temperature, allowing them to rest undisturbed overnight. The next day, tighten the screw bands if needed and store the sealed jars in a cool, dark place. Properly processed guava jam can be stored for up to a year.
