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Quick and Easy Guava Jam Recipe » Simple and Healthy Recipe! ✅

This is a quick and easy pectin free guava jam recipe packed with great flavor. It only takes 25 minutes to prepare and the whole family will love it!

In the Dominican Republic, our neighbor had a huge tree that produced the largest guavas with bright yellow exteriors and beautiful pink interiors. While they were incredibly delicious when ripe, I really enjoyed eating them while they were still green, almost ripe but not quite ripe yet.

I grew up eating fresh guava, but had never had guava paste or jam until I came to the United States. I am a big fan of guava paste, which is great for making guava barbecue sauce to glaze these grilled chicken kabobs.

I don’t usually see fresh guavas in supermarkets, so when I do see them, I make sure to buy a few pounds to eat at home and make my favorite guava jam.

Guava jam is great for breakfast with toast and cream cheese. It’s also great served on a charcuterie plate or platter for family gatherings. Try it with mascarpone, crackers, toast and mixed cold cuts.

Note: This recipe does not include pectin.

What is guava?

Guava is a tropical fruit that comes from South America, Mexico, Central America and the Caribbean. Their skin is usually yellow or light green, and their flesh is usually a deep red or bright pink hue, but can also be white. It is round in shape and has seeds that you can eat.

Is guava paste the same as guava jam?

However, guava paste is actually a type of jam with a denser texture. The process to make guava jam is the same as for guava paste, but not as reduced.

Because you will love this recipe.

From dessert ingredients to fillings, this recipe is so versatile the possibilities are limitless. Guava is also rich in vitamin C, an excellent source of dietary fiber, and can improve heart health.

ingredients

  • fresh guavas – you can also use guava puree to make the recipe if you can’t find fresh guava. Guava puree is often found in the freezer at the grocery store.
  • white and brown sugar – I use a combination of white and brown sugar to add some sweetness.
  • Cinnamon powder – Add a little spice to the jam.
  • Vanilla – For extra flavor!

step by step instructions

Quarter the ripe guavas and place them in a medium saucepan with 1 cup of water.

Add the two sugars, cinnamon and vanilla. Cook over medium heat until completely crumbled. Use a hand mixer to help beat the mixture completely. Turn off the heat and let it cool for about 10 minutes.

Pour the mixture through a strainer that has been placed in a large bowl. Pass the purée through the strainer with the help of a rubber spatula so that all the seeds are contained. Discard the seeds.

Return the guava puree to the heat and continue cooking over high heat, stirring constantly, for about 15-20 minutes, or until the mixture has thickened. Run a wooden spoon across the bottom of the saucepan to break up the puree. If the puree separates and the pot line stays clean, the jam is ready.

Remove from heat and transfer jam to sterilized jars to set aside. Let it cool completely before putting it in the refrigerator to chill.

service tips

What to do with your homemade guava jam?

Homemade guava jam can be enjoyed however you like. You can spread it on bread or cookies, or use it as a filling for desserts.

storage tips

Can guava jam be frozen?

Yes! Guava jam can be frozen for up to 12 months.

How long does guava jam last?

Without added preservatives like pectin, guava jam can last 6-8 weeks or more in the refrigerator.

If you keep it in a jar, be sure to sterilize it by washing the jars with warm soapy water, then rinsing and drying with a clean towel. Transfer the jars to a cold oven (140°C/275°F) for 10 minutes before filling with the hot jam. Any tool used to transfer the jam into the jars can also be sterilized by dipping it into the jam after it has finished boiling.

Frequent questions

Do you eat guava seeds?

Although guava seeds are edible, there is a lot of debate about the health risks that can be derived from them. Before consuming guava seeds, consult your doctor.

Where to find guavas

Guavas can be found at your local supermarket in the produce section.

When to buy guavas

Guavas can fruit and ripen throughout the year in the warm climates in which they grow. The best way to gauge if it’s the right time to buy guavas is to check if they’re ripe enough, which I’ll explore later.

How to choose guavas?

When shopping for guavas, look for the softest, but not necessarily bruised. This is to make sure they are ripe. If you can only find hard guavas, you can still buy them, but you’ll just need to let them sit at room temperature for a few days until they start to ripen. The guava should be yellow with a hint of pink.

What does a guava taste like?

Guava’s flavor is often compared to a cross between a pear and a strawberry, which seems like a pretty accurate description to me.

Notes and suggestions on the recipe.

  • If you don’t have a hand blender, you can use a potato masher to mash the guavas into a puree.
  • The pink guavas are my favorite as they are the ones I often eat in the Dominican Republic. I was only able to find Mexican guavas at my local supermarket, which is similar, but the inside is white instead of pink.

Other recipes you may like

pins recipe

Guava marmalade

Preparation time5 min

Cooking time 25 min

Total time 30 minutes

Servings: 8 servings

Calories: 63kcal

Print Recipe

Course: Appetizer, Breakfast, Snack

Cuisine: Latin

This is a quick and easy pectin free guava jam recipe packed with great flavor. It only takes 25 minutes to prepare and the whole family will love it!

  • Cut the guavas into quarters and place them in a medium saucepan with 1 cup of water.

  • Add the two sugars, cinnamon and vanilla. Cook over medium heat until completely crumbled. Use a hand mixer to help beat the mixture completely. Turn off the heat and let it cool for about 10 minutes.

  • Pour the mixture through a strainer that has been placed in a large bowl. Pass the purée through the strainer with the help of a rubber spatula so that all the seeds are contained. Discard the seeds.

  • Return the guava puree to the heat and continue cooking over high heat, stirring constantly, for about 15-20 minutes, or until the mixture has thickened. Run a wooden spoon across the bottom of the saucepan to break up the puree. If the puree separates and the pot line stays clean, the jam is ready.

  • Remove from heat and transfer jam to sterilized jars to set aside. Let it cool completely before putting it in the refrigerator to chill.

  • If you don’t have a hand blender, you can use a potato masher to mash the guavas into a puree.
  • The pink guavas are my favorite as they are the ones I often eat in the Dominican Republic. I was only able to find Mexican guavas at my local supermarket, which is similar, but the inside is white instead of pink.

Calories: 63kcal | Carbs: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated fat: 0.2 g | Monounsaturated fat: 0.05 g | Sodium: 2mg | Potassium: 242mg | Fiber: 3g | Sugar: 11g | Vitamin A: 354 IU | Vitamin C: 129mg | Calcium: 14mg | Iron: 0.2mg

This recipe post was first published in March 2015. The post was updated in July 2022 with new photos and more details about the recipe.

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