Guava Jam

Catch all sweet and flowery tropical aromas and flavors in a guava jam jar. Try this easy-to-follow guava jam recipe with just three ingredients without pectin.

Guavas can bloom all year round, but it is easily available on market from November through April. Guavas ripen slowly. Hubby likes firm green guavas with a tangy taste while I prefer ripened yellow guavas and that's what you need for a jam.

Ingredients

Types of Guava 

Any of these types can be used for making jam but pink guavas are best. The taste of jam will hugely depend on the guava taste and texture of guavas. Below guava varieties are based on the color of guava flesh.

The skin of guava ranges from green to yellow. Brighter green is unripened and yellow is fully ripened. If guavas have a grainy texture then your jam will be very grainy too. So look for ripe guavas with a near-smooth texture.

• Pink guavas are most delicious and sweet, remember pink is the pulp of guava and not skin. It is less easily available. If you could get your hands on it. This will make the best jam.
• White guava varieties are easily available. In fact, I’ve also tried seedless guava it tastes amazing.
• Yellow Guava: Guava with flesh in a yellowish tone is called yellow guava.

Sugar: I used quite less sugar in this jam, but trust me it is still pretty sweet and healthy too. I used 2 cups of sugar for 1 kg or about 2.2 pounds which tastes moderately sweet on the toast. Use at least 1.5 cups of sugar for low-sugar jam and use a naturally sweet variety of guava. You can always add extra sugar if you like more sweetness.

Lemon juice: Guava is rich in pectin. The acidity from lemon help activates natural pectin. You can add more lemon juice for a slightly tangy taste which makes a good contrast to the sweetness. Consider adding lemon zest as well if you like citrus notes.

Spices: Spices like cardamom, cinnamon, vanilla and saffron are absolutely optional. I added two spices in very little measure for background flavor. You can't really taste it in jam and skip it. I haven't tried saffron yet but I'm sure, it'll taste great if you love saffron like me.

2. Straining method, better yield:

If your guava has few seeds like mine and you want every drop of that puree then follow the steps below.

1. Chop off the top and bottom parts of guava. Also, chop off any dark skin on the guava. Then cut guava into large chunks. Fill a pot of water and place guava in it. (We do not want a lot of water or submerging guava. Just enough boiling water to make steam and help to blend.)
2. Cover the lid and boil guava for 10-15 minutes on medium heat until soft.
3. Remove from heat and blend with an immersion blender. Just a few pulses are enough to make puree for easy straining. Do not blend seeds. (Do not skip blending as straining directly takes too much effort.)
4. Strain the blended mixture through a coarse mesh strainer with a bowl underneath to separate puree from the seeds. TADA!!

5. Just add sugar, lemon juices, and spices (if using). Cook jam for about half an hour on medium heat with occasional stirring.
6. Frequently stirring and vigilant observation will be necessary as the jam reaches the setting point. Around the setting point when you stir, you'll be able to see the bottom of the pot clearly as shown in the photo.
7. When you draw the line on the spatula, the jam will coat the spatula thickly. (Do not overcook or the sugar might caramelize and burn to make the jam bitter.) Remove cinnamon sticks and cardamom pods.
8. Transfer hot jam to clean and preferably sterilized jars seal the lid and turn the jars upside down. ( This causes a vacuum and helps avoid condensation. You can even test the seal, but make sure the jar was filled completely leaving only a ½ inch empty space on top.)
9. Store this no pectin guava jam in the fridge for 2 weeks if consuming immediately.
10. Or for canning, sterilize three (8 oz) jars and lids. Then fill the jars with hot jam leaving ½ inch head space. Make sure to wipe the rims with a towel and screw the lids. Process the jam jars in hot water bath for 10 minutes.
11. Transfer with help of tongs to a clean towel. Let the jar rest for at least 12 hours before testing seals. Store unsealed jars in the fridge and consume first. Store it in the pantry for upto a year. If you find canning overwhelming, freeze the jam for upto a year.

How to use?

• Guava jam is just like guava preserve that can be used in other recipes.
• Guava jam can be used just like other jams in jam biscuits, on toast, as filling, and with yogurt in parfaits. 
• You can blend the jam with water, lemon, and sugar to make guava lemonade. 

Storage

• Homemade guava jam lasts for 6-8 weeks or more in the fridge without preservatives. Use a clean spoon to serve each time.
• If you freeze jam, they can last up to 6 months or more. Although they never last that long.
• If you intend to seal and store jam at room temperature in the pantry. Then proper canning steps of hot water bath and store jam in the fridge after opening.
• Check for more information on jams storage at Nigella and Nytimes.

Expert tips:

• If you like a pink jam color consider adding some strawberries that’ll lend a lovely color to the jam. Decide the puree method as per your guava texture. 
• Around the final jam, setting stage stays attentive and make a jam when you have some task in the kitchen to reduce active time. 
• I prefer making guava puree a night ahead. I add sugar and store the puree in the fridge. Then next day, I cook jam when I'm active in the kitchen and can stir frequently. A little bit of planning makes everything very easy.
• You can also use ready-made guava puree for making jam. Adjust sugar, if the puree is sweetened.

Hungry for more jams? Try these!