Guava Jam is a tropical fruit spread made using ripe guavas and sugar. For this recipe, I also use vanilla and lemon. The lemon zest and juice balance the guava jam’s sweetness while also serving as a natural pectin and preservative.

I’ve been on a roll making recipes with guavas ever since visiting my mom in California and plucking the beautiful pink ones off of her tree! This guava jam without pectin, well, let’s just say that it’s my jam.

WHAT IS A GUAVA?

Guayaba, also known as guava in English, is a tropical fruit native to Central and South America. It has a sweet and fragrant flavor, often enjoyed fresh, juiced, or in jams and desserts. Guayaba is rich in nutrients including vitamin C, fiber, and antioxidants, which is probably why it’s so popular in Mexico and South America!

2023.11.02 Agua de Guayaba | Guava Nectar | Guava Agua Fresca | Lola's Cocina-2

FUN FACTS ABOUT GUAVAS

Guava is incredibly high in vitamin C, containing more of this essential nutrient than many citrus fruits. A single guava can provide over twice the recommended daily intake of vitamin C (five times the vitamin C found in oranges!), contributing to a strong immune system.
These tropical fruits are great for your skin! The vitamin C in guavas stimulates collagen production. Collagen is a structural protein that provides support to the skin, helping to reduce the formation of fine lines and wrinkles.
Guavas are oftentimes recognized by their characteristic scent that can admittedly be overwhelming for some.

Agua de Guayaba Guava Nectar Guava Agua Fresca

WHAT DOES A GUAVA TASTE LIKE?

Guava has a tropical and sweet flavor profile. Its flavor is mix between a pear, strawberry, and citrus. The texture is both creamy and slightly grainy, and the small seeds are hard, but edible (they’re packed with dietary fiber!). I strain them out of my jam, but many recipes leave them in.

INGREDIENTS YOU’LL NEED

Guavas: I used pink guavas from my mom’s tree, but yellow guavas will also work for this recipe as long as they are ripe and somewhat soft.
Sugar: My preference is always pure cane sugar, but any granulated sugar will work.
Lemon: I use the zest and lemon juice for this homemade guava jam recipe because they serve as a natural pectin; lime juice and zest will also work.
Vanilla: I use one Mexican vanilla bean in this recipe, which can be substituted for 1 tablespoon of good-quality vanilla extract.

RECOMMENDED FOR THIS RECIPE

MEXICAN VANILLA BEANS

For the richest and highest grade beans, I buy in bulk from Voladores Vanilla, which sources traditional varieties directly from small growers in Papantla, Veracruz. They come vacuum sealed and are much fresher than what you’ll find in most spice shops. VIEW PRODUCT

TOOLS, SUPPLIES, AND EQUIPMENT

Cutting board
Knife
Blender
Fine mesh strainer, 6 to 8 inches works
Heavy-bottom pot or small dutch oven
Wooden or rubber spatula
Bowls
Clean jars with lids

STEP-BY-STEP INSTRUCTIONS

Please note that this recipe is for a small batch of jam made with one pound of guavas. If you plan on making more than this, the cook time will increase significantly as it takes longer to cook down to a jam-like consistency.

1. PREPARE INGREDIENTS AND MAKE GUAVA PUREE

Start by removing the ends of the guavas and cutting them in half.
Zest and juice the lemon.
Remove the “caviar” (seeds) from the vanilla bean.
Next, process guavas in a blender with water on medium setting for 60 seconds.
Using a mesh sieve, strain guava pulp into a bowl and discard seeds. This should yield about 1.5 cups of guava puree.

2. MAKE GUAVA JAM

Add guava puree to a heavy-bottom pot with sugar, lemon zest and juice, and vanilla seeds or vanilla extract.
Cook over medium heat for 10 minutes, stirring frequently with a wooden or rubber spatula, to avoid burning. Jam should be boiling and bubbling while you stir.
Reduce heat to lowest setting and simmer for an additional 15-20 minutes until the liquid reduces and the jam thickens. You should be able to see the bottom of the saucepan when you stir the jam with a wooden spatula.

3. JAR YOUR JAM

Pour hot jam into a sterile jars with lids. Remove air bubbles on the sides of the jar by using a knife or chop stick.
Jam should last for at least 4 weeks covered and refrigerated.

HOW TO USE GUAVA JAM

Enjoy this mermelada de guayaba:

On toast with butter or biscuits
On a bagel with cream cheese, pancakes, or crackers
On manchego cheese topped with crushed pistachios and a drizzle of agave syrup
In sweet empanadas, cakes, frosting, and smoothie recipes
Mixed into cottage cheese, yogurt, or ice cream

Once you make this Guava Jam Recipe, be sure to try my Homemade Kumquat Jam!

TIPS, TRICKS, AND SUBSTITUTIONS

Add the spent vanilla bean to a jar of sugar to make vanilla sugar.
You can also use vanilla bean paste or vanilla extract instead of a vanilla bean in this recipe.
If you are making this delicious jam in large batches to preserve at home, you will need to follow the water canning process. Keep in mind that it will also take longer to cook down and thicken.

FREQUENTLY ASKED QUESTIONS

CAN I MAKE GUAVA JAM WITHOUT PECTIN?

Yes, guavas naturally contain pectin. You can also use other natural pectin sources like citrus peels or juice, which is why I use the lemon juice and zest for this recipe! Some recipes may include additional pectin for a firmer set, but mine came out just fine without it.

WHAT TYPE OF GUAVA IS BEST FOR JAM?

Common guavas, pink guavas, or white guavas can be used for jam. The choice depends on personal preference, as each variety offers a slightly different flavor profile.

HOW SHOULD I STORE GUAVA JAM AND HOW LONG DOES IT LAST?

If you follow my recipe, guava jam should last refrigerated for at least 4 weeks. If using the water canning method I mentioned under the Tips, Tricks, and Substitutions section of this post, unopened jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.

CAN I USE UNRIPE GUAVAS FOR JAM?

I prefer using ripe guavas because they’re sweeter, although unripe guavas also work for this recipe. You’ll need to adjust the amount of sugar to balance the tartness.

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