This guava jam recipe will make you feel like you are on a sunny, tropical island. The bright taste of ripe guavas make this delicious jam the perfect addition to pastries, biscuits, pancakes, waffles, even toast!
How is guava jam made?
Guava jam is super simple to make. You only need guavas, water and sugar. Some recipes call for pectin and other preservatives but I don’t think it is necessary. Guava jam doesn’t last long in my household anyway!
After cleaning your guavas with water, you’ll cut them up and boil them in a large pot. Once they are tender, blend them with an immersion blender or just mash with a potato masher. Strain the mixture with a sieve to remove the seeds. Then you are left with the guava puree, which is the star of the show. Pour the puree into a large pot, add sugar and stir until thickened. That’s it!
What does guava jam taste like?
If you have never tried guava, their flavor is a cross between a pear and a strawberry, and a hint of mango! I think they taste super tropical and when I take a bite, I am instantly transported to a Caribbean island! I like adding guava to just about everything, from smoothies and pastries, to fruit salad, pancakes, waffles and buttery biscuits. In Puerto Rico, we even enjoy guava paste with queso blanco. SO GOOD!
Where to find pink guava?
Pink guavas can be found at Hispanic supermarkets and grocery stores but white guavas are more accessible, for some reason. I love to order pink guava from Tropical Fruit Box.Use mi código de descuento MADEWITHSAZON para ahorrar $10 en su orden.
Can I use frozen guava pulp?
Yes, you can use frozen guava pulp in place of fresh guava. Follow the recipe below:
- 1 (14 oz) package of frozen guava pulp, thawed
- 1 ½ cups white granulated sugar
- 1 tablespoon lime juice
Add ingredients to a saucepan and cook over medium heat for about 20 minutes, stirring frequently. Store guava jam in a tightly sealed glass jar in the refrigerator for up to 10 days.
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Guava Jam Recipe
Ingredientes
- 10 ripe guavas, white or pink to yield 2 cups of guava puree
- 4 tazas water
- 1 taza white granulated sugar
Intrucciones
- Rinse guavas with water. Slice off the top stems and bottom nubs. Cut into 4-6 pieces. The smaller the pieces, the faster it will cook.
- Place cut guavas in a large pot and cover with about 4 cups of water. Boil for 20-30 minutes or until softened.
- Using an immersion blender, mix guava and water into a puree.
- Place a sieve over a large bowl and pour in the puree mixture. Using a large metal spoon, push the puree through the sieve, retaining all the seeds. Discard the seeds.
- Measure the amount of puree you have. For this recipe, I use a 2:1 ratio of guava puree to sugar. (2 cups guava puree, 1 cup sugar).
- Add puree to a large pot and place over high heat. Add sugar and mix until well combined.
- Continue stirring until puree has thickened. If you enjoy guava sauce, remove from heat while it's still a bit runny. If you prefer jam, allow puree to thicken more.
- Remove from heat and place in glass jars. Cool to room temperature and place in the refrigerator.
- Store guava jam in the refrigerator for up to 10 days. ¡Buen provecho!
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One of my top desserts and you made it so delicious and elegant with that beautiful jam!! Thank you 🙏🏽
Thank you for the love!