guava jam recipe
The Best guava jam recipe
Easy Homemade Guava Jam
A bright, tangy jam packed with tropical flavor, perfect for spreading on toast, pairing with yogurt, or drizzling over desserts. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups ripe guavas, peeled and chopped
- 2 cups water
- 2 tbsp sugar
- 1 tsp ground cinnamon
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. -
2
Place chopped guavas on the baking sheet and bake for 15–20 minutes until slightly softened. -
3
In a large pot, combine the baked guavas, water, sugar, and cinnamon. Bring to a boil over medium heat. -
4
Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. -
5
Remove from heat and let cool for 10 minutes. Strain through a fine-mesh sieve to remove seeds and pulp, pressing gently with a spoon.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Guava Jam Works
❓ Frequently Asked Questions About Guava Jam
1. What is the best way to store homemade guava jam?
Store your guava jam in an airtight container in the refrigerator for up to three months. For longer storage, transfer it to a clean, sterilized jar and process it in a water bath for 10 minutes to ensure full preservation. Always check for any signs of spoilage, such as mold or an off smell, before consuming.
2. Can I use fresh guava instead of canned in this recipe?
Yes, you can use fresh guava, but it must be ripe and fully sweet. If using fresh, you may need to adjust the sugar slightly—start with the same amount as called for in the recipe and add more if needed. Overripe guava will sweeten further during cooking, so monitor closely to avoid a watery jam.
3. How do I know if my guava jam is done?
Your guava jam is ready when it thickens enough to coat the back of a spoon and no longer has a runny consistency. It should also be slightly glossy and hold its shape when gently pressed. If it’s still too thin, simmer it for another 5–10 minutes while stirring.
4. What if I don’t have a candy thermometer? How do I check the temperature?
You can estimate the temperature by using a candy thermometer’s visual cues: guava jam typically reaches a soft-ball stage (around 230°F) for a jam-like consistency. If you don’t have one, simmer until the mixture thickens significantly and forms a smooth, glossy layer on top. Stirring helps prevent sticking.
5. Can I make guava jam without a water bath?
While not ideal, you can make guava jam without a water bath if you use fresh, high-quality ingredients and ensure the jar is completely sterilized. However, for long-term storage, a water bath is the safest method to kill any bacteria and preserve freshness. If storing short-term, refrigeration is fine.
