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    Home » Jam » Guava Jam

    Dec 30, 2021 by Mariam Sodawater · This post may contain affiliate links. 6 Comments

    Guava Jam

    Jump to Recipe Print Recipe Jump to Video
    5 from 11 votes
    A collage of guava jam images with overlay text.
    a jar of guava jam with guava fruit in the background.

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

    A jar of jam with guava in the background.
    Just check the gooey thick texture!

    Sometimes guava jam is also called guava marmalade as skin is also used in the making. It is also called guava butter referring to its smooth buttery texture.

    If you are on this page, I wish to assume that you know what guavas are. And that guava jam tastes and smells like guavas. The taste of guava fruit is difficult to describe.

    It has a very distinct aroma and taste that'll remind you of papaya and strawberry and pear. I know, it is difficult to imagine. Guava is replete with minerals, vitamins, and antioxidants. You can read more benefits at stylecraze.com.

    Now can make guava jam any time of year like banana jam as both are ever-green fruits.

    Taste 

    The jam smells really fresh as strawberry. It has a thick and spreadable texture that is on a sweet profile like apple jam and peach jam. The texture is gooey and I bet you'll love this jam.

    Turning fresh guavas into jam is a great way to preserve the natural fruit goodness and store it whole year-round. Homemade guava jam is healthier as you can scale down the amount of sugar that goes in.


    Ingredients

    Guava Season

    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 of guava jam
    Optional Spices are not visible in the photo.

    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 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. Learn more about varieties of guava at Homestratoshpere. If guavas have a grainy texture then your jam will be very grainy too. So look for guava 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 guavas varieties are easily available. In fact, I’ve also tried seedless guava that tastes amazing.
    • Yellow Guava: Guava with flesh on a yellowish tone is called yellow guavas.

    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.

    Spices: Spices like cardamom, cinnamon, 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.

    A spoon full of guava jam.
    Check the thickness despite being low sugar and without pectin!

    How to make it? 

    The main part of guava jam is getting the guava puree without seeds. So there are two methods to make a puree. Choose a method depending on the type of guavas you have in hand or just follow the pictorial method if unsure.

    1. No straining methods: (Because we all want fewer dishes to clean.)

    If your guava center is soft and has many seeds then you can just scoop out the seeds with a spoon. Blend the pulp with 1 cup of water to get seedless guava puree. 

    If your guava is firm with a solid center, full of seeds. You can't scoop seeds from hard fruit so boil guava until soft then scoops the seed and discard. Blend the pulp with 1 cup of water. Your seedless guava puree is ready. 

    If you follow, any of the above methods then skip the below puree section and go to the jam-making step directly.

    1. 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.

    Steps to make guava puree
    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 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 to get puree and separate the seeds. TADA!!
    Steps to make guava jam
    1. Just add sugar, lemon juices, and spices (if using). Cook jam for about half an hour on medium heat with occasional stirring.
    2. 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.
    3. 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.
    4. 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.)
    5. Store this no pectin guava jam in the fridge if consuming immediately. Or follow proper sterilization steps and seal it for canning and follow the water bath procedure if intending to store it in the pantry for a longer period. If you find canning overwhelming, freeze the guava jam.


    FAQ

    Do you peel guava for jam?

    Guava peels are edible once guavas are ripe. The peels are soft and blend easily so there is no need to peel.

    How do you thicken guava jam? 

    Cook longer is one way to thicken guava jam. Another way is to add little pectin towards the end. Add less water in the beginning to reduce cooking time.

    Why guava jam is gritty or bitter?

    Guava jam can be gritty if your guava fruit had a gritty texture. It could taste bitter if your guava fruit had a bad taste or sugar in the was burnt on high heat.


    Uses of Guava Jam:

    • 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. 
    A slice of bread with jam spread on it.

    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 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.

    How long does guava jam last?

    • 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.

    Hungry for more jams? Try these!

    • Orange Jam Recipe
    • Peach Jam without Pectin
    • Apple Jam
    • Grape Jam

    If you try this recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest and Youtube.

    Guava jam with fruit and a slice of bread on black background.

    Guava Jam

    Catch all sweet and flowery tropical aromas and flavors in a guava jam jar. Try this easy-to-follow recipe with just three ingredients without pectin.
    5 from 11 votes
    Print Pin
    Prep: 10 minutes
    Cook: 1 hour
    Total Time: 1 hour 10 minutes
    Servings : 48 tablespoons
    Calories: 47kcal
    Author: Mariam Sodawater
    Prevent your screen from going dark

    Ingredients

    • 1 kg guava, (1kg = 2.2 pounds)
    • 1½ cup water
    • 2 cups sugar, see notes for low sugar)
    • 2 tablespoon lemon juice

    Optional (use any one)

    • 1 inch cinnamon
    • 4 cardamom
    • 12 strands saffron

    Instructions

    Guava Puree

    • Cut guava into large chunks. Fill the pot with little water and place guava in it.
    • Cover the lid and boil guava for 10-15 minutes on medium heat until soft.
    • Remove from heat and blend with an immersion blender. Just a few pulses, do not blend seeds.
    • Strain to get puree and discard the seeds.

    Guava Jam

    • Take Guava puree, sugar, lemon juices, and spices (if using) in the thick-bottomed pot.
    • Cook jam for about 30 minutes on medium heat with occasional stirring. Once the jam starts to thicken stir frequently. (Vigilant observation will be necessary as the jam reaches the setting point.)
    • The jam is ready when you see the bottom of the pot clearly while stirring. Another tip is when you draw a 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 from the jam.
    • Transfer hot jam plum jam to clean and preferably sterilized jars. Seal the lid and turn the jars upside down.
    • Store in the fridge if consuming immediately. Or follow proper sterilization steps and seal it for canning and follow the water bath procedure if intending to store it in the pantry for a longer period. Or let the jam cool completely for 12 hours then freeze.

    Notes

    Guava: Use best tasting, smooth, fully ripened guavas for jams that are not grainy.
    Sugar: Use at least 1.5 cups sugar for 1 kg (2.2 guavas) for a low sugar jam. You can add up to 4 cups of sugar if you like it very sweet.
    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. 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.
    More quick methods to make Puree:
    • If your guava center is soft and has many seeds then you can just scoop out the seeds with a spoon. Blend the pulp with 1 cup of water to get seedless guava puree. Proceed with jam-making steps.
    • If your guava is firm with a solid center, full of seeds. You can't scoop seeds from hard fruit so boil guava until soft then scoops the seed and discard. Blend the pulp with 1 cup of water. Proceed with jam-making steps.

    Nutrition Information

    Serving: 1tablespoon ,Calories: 47kcal ,Carbohydrates: 11g ,Protein: 1g ,Fat: 1g ,Saturated Fat: 1g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 1g ,Sodium: 1mg ,Potassium: 89mg ,Fiber: 1g ,Sugar: 10g ,Vitamin A: 130IU ,Vitamin C: 48mg ,Calcium: 5mg ,Iron: 1mg
    Mention @Recipe52 or tag #Loverecipe52!

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    Reader Interactions

    Comments

    1. ghanyah says

      November 25, 2022 at 1:59 pm

      5 stars
      i just had guava jam on my sandwich slice..loving it.. thank you for the recipe so much...i want to try guava lemonade with this jam, as i am a beginner can you help me with ratio, or recipe for it..how much jam, water and sugar.. please please..i want to try this on weekend

      Reply
      • Mariam Sodawater says

        November 28, 2022 at 5:37 pm

        Hi Ghanyah, I added some jam (about 4 tablespoons), about 2 tablespoons of lemon juice, about 2 tablespoons of sugar with one glass of water and a few cubes of ice to the blender. Then I blend it until smooth and add more water or jam after tasting. I hope this helps as I have tried the guava lemonade but with estimation and not measurement. A little common sense and a few taste tests are all you need to make it. Good luck!

        Reply
        • ghanyah says

          January 01, 2023 at 11:07 pm

          5 stars
          Thank you Marium...everybody enjoyed it so much..ratio is perfect..i added some frozen strawberries too..i would like to try your other recipes too

          Reply
          • Mariam Sodawater says

            January 07, 2023 at 12:11 pm

            Thank you Ghanya for leaving for the comment! Strawberries are the perfect addition to this jam. I'm really glad you tried it.

            Reply
    2. chieko says

      August 04, 2022 at 3:24 am

      5 stars
      I had some very ripe sugar plums that I added to the guava as well as lime juice, citric acid, and a pinch of salt. It was a beautiful color. I decided to mix in some chopped Thai chilis to serve with grilled chicken. Absolutely delicious!

      Thanks so much!

      Reply
      • Mariam Sodawater says

        August 07, 2022 at 10:32 pm

        Wow! I'm absolutely sure, it'll taste amazing with plums, lime, and chilies. It'll be more like a chutney; thick with lovely color. Thanks for the suggestion and feedback.

        Reply

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    Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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