This simple and delicious pink Guava Jam is sweet, tangy and a little tropical! Made without pectin, and with only 4 ingredients, it is so easy and delicious.
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Why You’ll Love This Recipe
- It’s ridiculously simple. Just a few ingredients, a saucepan, and a little patience are all you need.
- The flavor is a tropical dream. Sweet, tangy, and bright – it tastes like sunshine on a spoon.
- It’s endlessly versatile. Sure, it’s perfect on toast, but it’s also amazing on pancakes, swirled into yogurt, or paired with cheese.
Ingredients You’ll Need
- Ripe guavas – fresh is best but frozen chunks will also work – you’ll just need to cook it down for a few more minutes to remove the excess water.
- Granulated sugar
- Lemon juice
- Lemon zest
Instructions
Step One: Start by cooking the chopped guavas with water in a saucepan until they’re soft and beginning to break down.
Step Two: Blend the mixture until smooth, keeping the speed low so you don’t crush the seeds into the jam.
Step Three: Strain the puree through a fine mesh sieve to get rid of the seeds and any coarse bits. For a chunkier, more rustic jam, you can skip this or strain lightly.
Step Four: Return the smooth puree to the saucepan and stir in the sugar, lemon juice, and lemon zest.
Step Five: Let it cook, stirring often, until it thickens. You’ll know it’s ready when it holds its shape on a spoon.
Step Six: Carefully transfer the jam into clean jars, let it cool, and then store it in the fridge.
Storage
Once your guava jam has cooled, pop it into sterilized, airtight jars and store it in the fridge. It’ll stay fresh for up to four weeks, though in my house it rarely lasts that long. For longer storage, you can water-bath can it following standard safety guidelines – perfect if you’re making a big batch.
If the jam firms up a little too much in the fridge, just spoon out what you need and let it sit at room temperature for a few minutes.
Expert Tips
Even though this jam is best kept in the fridge, it’s always a good idea to sterilize your jar before storing to prevent mold, yeast, and bacteria growth. It’s easy to do: just heat your clean jar in a 120 °C / 250 °F oven for 15 minutes and dip the lids in just-boiled water before sealing.
FAQ
Absolutely. Just thaw them first, drain off any excess liquid, and continue with the recipe as written. The flavor stays just as tropical and sweet.
The easiest way is the “cold plate test.” Drop a little jam on a chilled plate, then push it gently with your finger. If it wrinkles, it’s done. If not, cook it a few minutes longer and test again.
In the fridge, it’ll keep for about 4 weeks in a clean, airtight jar. If you want to store it longer, make sure to sterilize the jars and heat-seal your jam while it is still hot. Read more on preserving jams Curly Girl Kitchen for a pro guide.
More Recipes
Guava Jam Recipe
Equipment
- Blender
Ingredients
- 6 medium guavas ripe peeled, seeds removed, and chopped; approx. 2 lb / 900 g total
- 1 cup water 240 ml
- 1 cup granulated sugar adjust depending on guava sweetness; approx. 7 oz / 198 g
- 1 tbsp lemon juice fresh; approx. 14 g
- 1 tsp lemon zest finely grated; approx. 2 g
Instructions
- In a medium saucepan, combine the chopped guavas and water. Bring to a simmer over medium heat. Cook for 10–15 minutes, stirring occasionally, until the fruit is soft and beginning to break down.
- Use an immersion blender on low speed to puree the mixture without crushing the seeds too much (which can cause a gritty texture). Alternatively, transfer to a regular blender and blend on the gentlest setting.
- Pour the puree through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract the liquid and pulp while leaving seeds and coarse bits behind. For a chunkier, rustic jam, strain lightly or skip straining altogether.
- Return the strained puree to the saucepan. Stir in the sugar, lemon juice, and lemon zest. Heat over medium-low, stirring frequently, until the sugar is dissolved.
- Continue cooking for 10–15 minutes, stirring often, until the jam thickens. You should be able to see the bottom of the pan briefly when you stir. To test, spoon a small amount onto a chilled plate — if it wrinkles when pushed with your finger, it’s ready.
- Carefully ladle the hot jam into clean jars. Let cool at room temperature, then refrigerate. The jam will continue to thicken as it chills.
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