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All you need is 4 simple ingredients to make this delicious guava jam recipe. Juicy guavas made into a delicious spread perfect for toast, biscuits, pancakes, and more. This is one recipe to have in your arsenal of homemade goods.

Tropical flavors make the perfect fruit spreads and guava ranks among the best. Sweet, yet tangy. Vibrant pink hues. The ultimate spreadable goodness.

Homemade just tastes better. And all you need is 4 ingredients. That’s right, just 4.

Guava jam ingredients

• 5-10 ripe guavas (to yield 2 cups guava puree)
• 4 cups water
• 2 cups granulated sugar
• 2 tablespoons pectin

Let’s talk guavas.

Guavas are a tropical fruit that is thought to have originated in Mexico, central America, and northern South America. There are many different varieties and colors.

Hawai’i is well known for it’s guava as well. Everything from guava juice to guava bars to savory smoked meat.

Guava trees are plentiful in Upcountry Maui where I grew up, so much so that if you hail from Upcountry you were often called a guava.

Where can I find guava?

In Hawai’i guavas can be found at most farmer’s markets or grocery stores or on a tree on the side of the road. On the mainland or elsewhere you may need to search a little harder to find these gems.

I can’t find guava, can I use guava puree?

If you can’t find fresh guava you can use already packaged guava puree for this recipe as well.

What does guava taste like?

I’d say guava tastes like a cross between a strawberry and a pear.

Can you eat guava seeds?

While guava seeds are edible, I prefer not to have them in my jam. You can remove them from the puree after cooking with a sieve.

Let’s talk sugar.

Granulated sugar works well for this recipe, however you could also use other forms as well. I have not tried sugar replacements, but I suppose those could work as well.

If you like your jam less sweet you can definitely add less sugar or even a little bit of lime to counteract the sweetness. Conversely, if you like your jams on the sweeter side add a little more sugar.

And lastly the pectin.

Guavas have a high concentration of naturally occurring pectin, however I like to add a little more to ensure the jams set and gel up. You can opt to leave the pectin out, however it’s a little more difficult to get it to set up all the way.

How to store guava jam?

Jams are best kept in a sealed glass jar like Ball or Kerr. If you want to read more about canning check out this site.

How long goes guava jam last?

Homemade guava jam in an unopened, sealed glass jar will last 1 year in the pantry. Once opened place in the refrigerator for about 6 months.

Check out these other yummy spread recipes:

• Ube butter
• Liliko’i butter

How to make guava jam?

Watch this video on YouTube.

Rinse all guavas. Cut off the top stem and the bottom nub. Then cut into fourths.

Place cut guavas in a large pot and cover with about 4 cups of water. Set to high and boil for 20-30 minutes or until the skins have softened.

Once softened, lower heat to low. Using an immersion blender, mix guava and water into a puree.

Place a sieve over a large bowl and pour the puree mixture through. Using a rubber spatula push the puree through the sieve retaining all the seeds. Discard the seeds.

Measure the amount of puree you have. You will need a 1:1 ratio of guava puree to sugar. For this recipe I used 2 cups of puree, therefore you will need 2 cups of sugar.

Return puree back to the pot and raise the heat up to high. Add sugar and mix until well combined.

You will need 1 tablespoon of pectin per cup of puree used. So for this recipe add 2 tablespoons of pectin and continue stirring until the pectin has dissolved and the puree has thickened.

Remove from heat and place in sterilized canning jars. Cool to room temperature and place in the refrigerator to chill. ENJOY!

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