Forktionary

Guava Jam Recipe

Experience the sweet and tangy delight of homemade Guava Jam! This classic recipe, adapted from a cherished 1947 culinary arts text, offers a taste of Southern history. While the original instructions might seem old-fashioned, we've modernized the process for perfectly safe and delicious results. Get ready to savor this vibrant spread on toast, biscuits, or even as a unique glaze for your favorite desserts. Impress your friends and family with this easy-to-follow recipe, perfect for both beginners and experienced jam makers.

Prep Time 30 mins
Cook Time 105 mins
Calories 773.3 kcal
Protein 19g
Rating 2.0 (2 Reviews)
Guava Jam 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Guava Jam

  • 4 cups granulated sugar
  • 1 ½ cups water (1 cup for syrup, ½ cup for guavas)
  • 2 pounds ripe guavas

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How to Make Guava Jam

  1. Prepare the sugar syrup: In a medium saucepan, combine 4 cups of sugar and 1 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Continue boiling until the syrup reaches the soft-ball stage (235°F/113°C), forming a thread when a small amount is dropped into cold water.
  2. Prepare the guavas: Halve 2 pounds of ripe guavas and carefully remove the pits.
  3. Cook the guavas: Add the halved guavas to a separate saucepan with ½ cup of water. Simmer over medium-low heat until the guavas are very soft (approximately 15-20 minutes).
  4. Strain the guava pulp: Carefully puree the cooked guavas using a food mill or immersion blender to remove the skins and any remaining fibers. Alternatively, you may use a sieve.
  5. Combine and thicken: Add the strained guava puree to the prepared sugar syrup. Bring the mixture to a gentle boil, stirring frequently. Continue to boil, uncovered, for approximately 40-45 minutes, or until the jam reaches the desired consistency, thickening significantly and setting on a chilled plate.
  6. Preserve the jam: Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes to ensure proper sealing. (Refer to http://www.uga.edu/nchfp/how/can_home.html for detailed instructions on water bath canning).
  7. Cool and enjoy: Allow the jars to cool completely. You should hear a distinct 'pop' as the jars seal. Store in a cool, dark place for up to a year.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

667g

Fat

5g

Carbs

62g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Southern Caribbean Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit American Southern United States Easy Low Fat Vegan Vegetarian Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Free Of Something Low In Something Taste Mood Sweet Presentation Served Cold Technique 4 Hours Or Less