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Guava Jam

Guava Jam

  • Author: She's Almost Always Hungry
  • Total Time: 1 hour, 5 minutes
  • Yield: 24 1x


Sweet and tangy guavas make a tropical jam that is delicious on toast, biscuits, or even pancakes. This easy recipe takes advantage of the naturally occurring pectin in the fruit.



2 pounds guava*

2 cups sugar

4 tablespoons lemon juice


Remove any obviously damaged parts of the guava then cut into 1″ pieces, rind and seeds included, and place in a medium saucepan. Cover with water.

Bring the guava mixture to a boil then reduce heat to maintain a simmer. Cook for 20 minutes or until the rind of the guava is soft.

Drain the fruit and run the pulp through a food mill to remove the seeds and large pieces of rind. If you do not have a food mill, you can press the pulp through a fine mesh sieve, pressing down with a wooden spoon. It’s important to remove the seeds as they are very hard, like rocks.

Measure out 2 cups of guava pulp and place it into a medium saucepan. Add the sugar and lemon juice and bring to a gentle simmer. Cook for 30 – 60 minutes, until the sugar has dissolved and the jam is the desired consistency.

Ladle the jam into sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath.**

If you choose to not process the jam, store in an airtight container in the refrigerator for up to 6 months.


*This recipe uses the common guava found in Hawaii (also known as kuawa and kuawa-lemi). When ripe it has a yellow rind with sour pink pulp.

**For proper water bath canning procedures, please see

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Jams
  • Cuisine: Hawaiian-American


  • Serving Size: 2 tablespoons
  • Calories: 90.42
  • Sugar: 20.06 g.
  • Sodium: 0.96 mg.
  • Fat: 0.42 g.
  • Saturated Fat: 0.1 g.
  • Carbohydrates: 22.18 g.
  • Fiber: 2.05 g.
  • Protein: 0.97 g.
  • Cholesterol: 0

Keywords: guava, sugar, lemon juice