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How to Make Goiabada Guava Marmalade
- Wash and roughly chop 2 pounds of ripe guava fruit. Remove any blemishes or stems.
- Combine the chopped guava with 1 ¾ cups of granulated sugar in a large, heavy-bottomed pot or Dutch oven.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce the heat to low and simmer, uncovered, for approximately 60-80 minutes, stirring occasionally. The mixture will thicken significantly as it simmers.
- To check for doneness, place a small spoonful of the goiabada onto a chilled plate. If it wrinkles when you push it with your finger, it's ready.
- Remove from heat and carefully pour the goiabada into sterilized jars, leaving about ½ inch of headspace.
- Seal the jars tightly and process in a boiling water bath for 10 minutes (for pint jars) or 15 minutes (for quart jars) to ensure proper preservation. Alternatively, let the goiabada cool completely before storing in the refrigerator.
- Once completely cooled, enjoy your homemade Goiabada Guava Marmalade!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
0g
Carbs
2g
