Guava Jam Recipe

Guava jam is a tropical treat! This delicious jam is made with fragrant, ripe guavas. With just a few simple ingredients, you'll have guava jam in no time!

5 from 2 votes

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Prep Time 30

Cook Time 30

Total Time 1

Servings 6 people

Ingredients

10 ripe guavas, white or pink to yield 2 cups of guava puree
4 cups water or enough to cover
1 cup white granulated sugar

Instructions

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.
Place a sieve over a large bowl and pour in the guava puree. 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!

Video

Notes

Where to find pink guavas?

Pink guavas can be found at Hispanic supermarkets and grocery stores but white guavas are more accessible, for some reason. Pink pineapples are a bit more difficult to find in-store. I received my pink guava and pink pineapple from Tropical Fruit Box. Use my code madewithsazon to save $10 on your order.

Can I use frozen guava puree?

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 jam in a tightly sealed glass jar in the refrigerator for up to 10 days.