Guava jam is an easy and delicious treat that’s ideal for spreading on toast, rolls, or other pastries. Once opened, store in the refrigerator before enjoying.
Cut your exotic fruit into pieces before washing it thoroughly and chopping it into chunks for cooking in a saucepan until softened; strain to remove seeds.
My Mom owns an enormous guava tree and every year makes delicious jam made with it to use on cheese boards and grazing tables or give as gifts in pretty jars.
Once the guavas have been cleaned and chopped, boil them in a heavy-bottomed pot with water. Allow the fruit to soften, then mash with a fork, straining through a sieve, and mash again until pulp has been extracted.
Guavas contain their natural pectin, but I like adding Pomona’s for an additional firmness boost. Follow the directions on preparing calcium water before dissolving Pomona’s in the boiling guava puree before skimming any foam that forms.
Continue stirring the guava jam until it reaches a thick consistency, about 30-40 minutes on medium heat. You will know it has reached the right thickness when it slowly drips from a spoon or when dragging a spatula across its surface leaves a trail behind it.
Remove from heat and transfer into sterilized glass jars, leaving about 1/4-inch space at the top for expansion when sealing tightly.
Guavas are sweet, succulent berries with an irresistibly unique flavor – ideal for making jam! In this recipe, we also include cinnamon for an extra special touch.
Combine guavas and water in a large pot. Simmer over low heat for around 20 minutes until soft and almost mushy; this step is crucial in creating jam.
Puree the mixture until it forms a fine puree in a blender, or use your food processor; just be sure to strain afterward to eliminate seeds that might otherwise create a gritty jam.
Add sugar and stir well, using approximately one cup for every four cups of guava fruit. I prefer using white and brown sugar for added flavor and ground cinnamon to give my jam an extra spicy kick!
Return the mixture to its pot and boil over medium heat, stirring regularly. This should take approximately half an hour until you reach the setting point; you will know it has reached this stage when it begins to jell and coats a spatula easily when stirred.
Be mindful of any foam that forms while you cook; remove it before proceeding with this recipe.
Guava jam on toast can transport you into tropical bliss! A nutritious and exciting alternative to store-bought spreads, it adds an exotic touch to sandwiches or can be used as a dip with cheese and crackers for an indulgent grazing platter experience.
Thoroughly wash the guavas and remove any stickers before combining them with sugar and water in a large pot. Bring to a boil over medium heat while stirring often – until reaching “setting point,” which should result in thickening to your desired consistency for your jam.
Once the guava jam is ready, place a sieve over a large bowl. Pour the pureed fruit through it until it passes unobstructed, discarding all seeds.
If using Pomona’s pectin, prepare calcium water according to instructions and add it to the guava mixture. Cook for approximately half an hour on medium heat before removing from heat.
Transfer to sterilized jars for storage in the fridge – the finished jam should be kept for months when opened or up to one year if unopened.
Guava jam is an exquisite tropical-flavored spread, ideal for use as an everyday breakfast ingredient or swirled into breakfast oatmeal.
It also makes an eye-catching garnish on cakes, muffins and pastries! Refrigerator storage lasts up to one month, while canning allows longer preservation using the water bath process; to do this, you’ll require clean canning jars with sterilized and sterilized jars and lids.
Once the guava jam has reached a thick sauce consistency, strain through a sieve to remove any remaining seeds, add sugar and lemon juice, and stir well; then simmer until reaching setting point, which should result in drippy jam dripping slowly off a spatula.
As jam is cooked, foam may form on its surface. Skim off this foam to prevent it from tainting the final jam product. Once your jam has reached its setting point, please switch off the heat and let it cool before spooning it into clean jars with lids.
Guavas contain natural pectin that helps jams and jellies set without needing commercially made pectin. However, if your jam is too runny, thickeners such as chia seeds or pectin may be required to thicken it further.
Once cooked, allow guavas to cool entirely before pureeing in a blender until their texture is even. Transfer this pureed guava mixture to a large bowl; add sugar, and mix thoroughly so all is evenly blended.
Transfer the jam to clean sterilized jars, leaving 1/4 inch headspace at the top. Seal tightly before refrigerating for storage.
If you plan to water bath your guava jam, sterilize your jars by boiling them for 10 minutes. Next, ladle out hot jam into jars, leaving about 1/4″ space at the top before sealing and canning as per instructions for canning.
Your homemade jam can then be stored in your refrigerator for up to one year before enjoying it as a toast spread, sandwich filling, or filling for pastries!
As we reach the sweet finale of our journey into making guava jam, it’s clear that this delightful preserve is more than just a spread – it’s a labor of love that transforms the humble guava into a jar of pure joy.
From the tantalizing aroma that fills your kitchen to the burst of tropical flavor on your taste buds, making guava jam is a culinary adventure worth savoring.
In our exploration, we’ve uncovered the simplicity and versatility of this recipe. Whether you’re spreading it on toast, swirling it into yogurt, or using it as a glaze for desserts, guava jam brings a touch of exotic sweetness to any dish.
So, with jars filled and lids sealed, take pride in your homemade creation, knowing that each spoonful carries the essence of your kitchen expertise and a dash of tropical paradise.