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.
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.
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.
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.
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.
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.
- 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.
- 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.
- 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.)
- 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 are enough to make puree for easy straining. Do not blend seeds. (Do not skip blending as straining directly takes too much effort.)
- Strain to get puree and separate the seeds. TADA!!
- Just add sugar, lemon juices, and spices (if using). Cook jam for about half an hour on medium heat with occasional stirring.
- 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.
- 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.
- 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.)
- 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.
Guava peels are edible once guavas are ripe. The peels are soft and blend easily so there is no need to peel.
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.
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.
- 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.
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.
- 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
- 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.
- 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.
- 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.