Guava Jam

4.0
(1)

This is a delish jam for breakfast, peanut butter and jam sandwiches, or for baking.

1
Prep Time:
15 mins
Cook Time:
1 hrs 40 mins
Additional Time:
12 hrs 10 mins
Total Time:
14 hrs 5 mins
Servings:
80
Yield:
6 half pints

Ingredients

  • 2 pounds ripe guavas, washed and trimmed

  • 4 cups white sugar, or as needed

  • 4 tablespoons lime juice, or as needed

  • 1 (3 ounce) pouch liquid pectin

Directions

  1. Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.

  2. Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.

  3. For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.

  4. While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

  5. Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  7. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Cook's Note:

Guavas are naturally high in pectin. However, their pectin content goes down as they ripen. If the jam thickens on its own to where it drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, you will need pectin.

Nutrition Facts (per serving)

47 Calories
0g Fat
12g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 80
Calories 47
% Daily Value *
Total Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 0g
Vitamin C 26mg 131%
Calcium 2mg 0%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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