Guava Jam
Transform your breakfast spreads and desserts with the exotic sweetness of homemade Guava Jam! This recipe captures the tropical allure of ripe guavas, simmered to perfection with just a hint of tangy lemon juice for balance. Made with only four simple ingredients—ripe guavas, sugar, water, and lemon juice—this luscious jam boasts a rich, velvety texture and a vibrant fruity flavor reminiscent of sun-soaked islands. The step-by-step process includes simmering the guavas, extracting their natural pulp, and skillfully blending it with sugar to create a glossy, perfectly thickened jam. Ideal for slathering on warm toast, pairing with creamy cheeses, or even swirling into desserts, this Guava Jam recipe is an irresistible addition to any pantry. With a prep and cook time of just one hour, you'll have two jars of tropical delight ready to enjoy or share.
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Recipe Information
Ingredients
- 1 kilogram ripe guavas
- 500 grams granulated sugar
- 250 milliliters water
- 2 tablespoons lemon juice
Instructions
Wash the guavas thoroughly under running water and pat them dry.
Cut the guavas into quarters, removing any blemishes. There is no need to peel or deseed at this stage.
Place the guavas in a large pot and add 250 milliliters of water. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer for about 15 minutes or until the guavas are soft and mushy.
Remove the pot from the heat and let the guava mixture cool slightly.
Push the cooked guava mixture through a fine-mesh sieve or cheesecloth into a bowl to separate the smooth pulp from the seeds and peel.
Measure the guava pulp. For every cup of guava pulp, measure out an equal volume of granulated sugar. With 1 kilogram of guavas, you should get about 500 grams of pulp, requiring 500 grams of sugar.
Return the guava pulp to the pot and stir in the granulated sugar and lemon juice.
Cook the mixture over low heat, stirring constantly to dissolve the sugar, then increase the heat to medium and let it simmer. Stir occasionally to prevent sticking, skimming off any foam that forms on the surface.
Cook the jam until it thickens, about 25-30 minutes. To test doneness, place a spoonful of jam on a chilled plate, let it sit for a few seconds, and run your finger through it. If it holds its shape and doesn't run, the jam is ready.
Remove the pot from the heat and let the jam cool slightly before transferring it into sterilized jars.
Seal the jars and let them cool at room temperature. Store in the refrigerator for up to a month or process the jars for long-term storage.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 645.1 g | 235% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 590.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 4201 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
