Imagine the delightful aroma of ripe guavas filling your kitchen as you indulge in making a batch of homemade guava jam.
It’s remarkably easy, offering a comforting sweetness that transforms simple ingredients into a luxurious spread.
As the guavas simmer and blend, their natural flavors meld with sugar and lemon juice, creating a velvety texture that’s perfect for any morning toast or dessert.
Let’s bring this delightful jam to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 blender or food processor
- 1 fine mesh strainer or cheesecloth
- 1 measuring cup
- 1 set of measuring spoons
- 4 sterilized glass jars with lids
Ingredients
- 2 pounds fresh guavas, peeled and chopped
- 4 cups water
- 2 cups granulated sugar
- 1 tablespoon lemon juice
Cook & Prep Time
To efficiently manage your time while making guava jam, follow this timeline:
- Preparation (15 minutes)
- 00:00 – 00:05: Gather all ingredients and equipment.
- 00:05 – 00:10: Peel and chop the guavas.
- 00:10 – 00:15: Measure out the water, sugar, and lemon juice.
- Cooking (45 minutes)
- 00:15 – 00:45: Place the chopped guavas and water in a large pot. Bring to a boil, then reduce to a simmer for 30 minutes, stirring occasionally.
- 00:45 – 00:50: Cool the mixture slightly.
- 00:50 – 01:00: Blend the mixture until smooth and strain it to remove seeds and pulp.
- 01:00 – 01:05: Add sugar and lemon juice to the strained liquid and stir.
- 01:05 – 01:20: Bring to a boil, then simmer for 15 minutes until it thickens.
- Cooling and Storing (12 hours)
- 01:20 – 01:25: Cool the jam slightly and transfer to sterilized jars.
- 01:25 – 01:30: Seal the jars and leave them to rest at room temperature for 12 hours.
- Reading & Review (5 minutes)
- 00:00 – 00:05: Before starting, quickly read through the entire recipe to verify you understand all steps.
Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.
Recipe Instructions
Place the chopped guavas in a large pot and add water.
Bring the mixture to a boil over medium heat, then reduce to a simmer for 30 minutes, stirring occasionally.
Remove the pot from heat and let it cool for a few minutes.
Blend the guava mixture until smooth in a blender or food processor.
Strain the blended mixture through a fine mesh strainer or cheesecloth into a clean pot to remove seeds and pulp.
Add sugar and lemon juice to the strained guava liquid and stir well.
Place the pot back on the stove and bring to a boil over medium-high heat.
Lower the heat and simmer for 15 minutes, stirring frequently, until the mixture thickens.
Remove from heat and let the jam cool slightly before transferring to sterilized jars.
Seal the jars tightly and allow the jam to rest at room temperature for 12 hours before storing.
Serving Tips
- Toast or Bread: Spread guava jam on warm toast or fresh bread for a delightful breakfast treat.
- Pancakes or Waffles: Drizzle guava jam over pancakes or waffles to add a fruity sweetness to your morning meal.
- Yogurt or Oatmeal: Stir a spoonful of guava jam into yogurt or oatmeal for a burst of flavor and color.
- Cheese Platter: Pair guava jam with a selection of cheeses for a sweet and savory combination on a charcuterie board.
- Ice Cream Topping: Use guava jam as a topping for vanilla ice cream for a revitalizing and tropical dessert.
Storage
Store guava jam in sterilized glass jars in a cool, dark place.
Once opened, refrigerate and consume within three weeks for best freshness and flavor retention.
Freezing
To freeze guava jam, transfer cooled jam into airtight, freezer-safe containers.
Leave space for expansion.
Label with the date.
Use within six months for best flavor and quality.
Reheating
To reheat guava jam, gently warm it in a saucepan over low heat.
Stir occasionally. Avoid overheating to preserve its texture and flavor.
Use immediately after reheating.
Final Thoughts
Guava jam is a delightful spread that captures the tropical essence of fresh guavas in a jar.
It’s a versatile addition to your pantry, ideal for spreading on toast, adding to desserts, or gifting to friends and family.
With its simple ingredients and straightforward preparation process, making guava jam at home is an enjoyable and rewarding experience.
Remember to adjust the sugar content to suit your taste preferences, and don’t forget the importance of sterilizing your jars to guarantee the jam’s longevity.
Whether you’re an experienced jam maker or a beginner, this guava jam recipe is sure to become a favorite in your collection.
Frequently Asked Questions
Can I Use Frozen Guavas Instead of Fresh Ones?
Yes, you can use frozen guavas. Thaw them first to release their sweet aroma and vibrant flavor. Adjust cooking time slightly for any extra moisture, ensuring the jam reaches that perfect, luscious consistency you’re aiming for.
What Are Some Alternatives to Lemon Juice?
You’ve got options like lime juice or apple cider vinegar for a tangy twist. They add a zesty brightness, complementing the sweetness beautifully. Taste as you go, ensuring the flavors blend into a delightful harmony.
How Do I Know if the Jam Has Thickened Enough?
You’ll know the jam’s thickened when it coats the back of a spoon, forming a luscious layer. As it cools, its texture transforms from runny to velvety, and a gentle wrinkle test confirms perfection.
Can I Add Spices for Additional Flavor?
You can definitely add spices for extra flavor. Consider cinnamon or nutmeg to enhance the aroma. A hint of vanilla brings warmth, while cloves add depth. Experiment with small amounts to avoid overpowering the jam’s natural taste.
How Long Will the Guava Jam Last Once Opened?
Once opened, your jam will last about 2-3 weeks in the fridge. You’ll notice its vibrant hue and tropical aroma fading over time, so savor its sweet, tangy essence while it’s fresh and delicious.
Guava Jam
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Blender or Food Processor
- 1 fine mesh strainer or cheesecloth
- 1 measuring cup
- 1 set of measuring spoons
- 4 sterilized glass jars with lids
Ingredients
- 2 pounds fresh guavas peeled and chopped
- 4 cups water
- 2 cups granulated sugar
- 1 tablespoon lemon juice
Instructions
- Place the chopped guavas in a large pot and add water.
- Bring the mixture to a boil over medium heat, then reduce to a simmer for 30 minutes, stirring occasionally.
- Remove the pot from heat and let it cool for a few minutes.
- Blend the guava mixture until smooth in a blender or food processor.
- Strain the blended mixture through a fine mesh strainer or cheesecloth into a clean pot to remove seeds and pulp.
- Add sugar and lemon juice to the strained guava liquid and stir well.
- Place the pot back on the stove and bring to a boil over medium-high heat.
- Lower the heat and simmer for 15 minutes, stirring frequently, until the mixture thickens.
- Remove from heat and let the jam cool slightly before transferring to sterilized jars.
- Seal the jars tightly and allow the jam to rest at room temperature for 12 hours before storing.
Notes
