Strawberry Guava Jam
Capture the essence of summer with this irresistible homemade Strawberry Guava Jam, a vibrant spread that perfectly balances the sweetness of ripe strawberries with the tropical floral notes of fresh guavas. With just five simple ingredients—strawberries, guavas, granulated sugar, lemon juice, and water—this easy-to-make jam delivers a burst of fresh fruit flavors in every spoonful. The recipe uses a classic stovetop method, with optional mashing or blending for your preferred texture, ensuring a jam that's as smooth or as chunky as you like. Ideal for spreading on warm toast, swirling into yogurt, or dolloping onto baked goods, this jam is a must-try for preserving the bright, sunny flavors of the season. Ready in just under an hour, it makes for a delightful homemade treat to store or share!
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Recipe Information
Ingredients
- 500 grams Fresh strawberries
- 500 grams Ripe guavas
- 500 grams Granulated sugar
- 2 tablespoons Lemon juice
- 1 cup Water
Instructions
Wash and hull the strawberries, then cut them into halves or quarters if large.
Wash the guavas, slice them in halves, and scoop out the seeds using a spoon. Cut the guava flesh into small chunks.
In a large, heavy-bottomed pot, combine the strawberries, guava chunks, and water. Cook over medium heat, stirring occasionally, until the fruits begin to soften and break down (about 10 minutes).
Using a potato masher or the back of a wooden spoon, mash the mixture to your desired consistency. For a smoother jam, you can use an immersion blender.
Add the granulated sugar and lemon juice to the pot. Stir well to combine.
Bring the mixture to a boil while stirring constantly. Reduce the heat to medium-low and let it simmer for 25-30 minutes, stirring frequently to prevent sticking or burning. The jam will begin to thicken.
To check if the jam is ready, place a small dollop on a cold plate and run your finger or a spoon through it. If it holds its shape and doesn't flow back together, it's done.
Remove the pot from heat and let the jam cool slightly. Carefully pour the jam into sterilized jars, leaving a small space at the top. Seal the jars with lids.
Allow the jars to cool at room temperature before storing them in the refrigerator. The jam will keep for up to 3 months when refrigerated.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 612.0 g | 223% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 569.7 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2840 mg | 60% | |
*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.
