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 https://www.freshpreserving.com/blog?cid=water-bath-canning.
- 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