Go Back
–+ servings
Guava jam Guava jam without pectin Guava jam recipe how to make Mermelada de guayaba Mermelada de guayaba casera Mermelada de guayaba receta

30-Minute Guava Jam Recipe

by Lola Dweck
Guava jam is a tropical fruit spread made using ripe guavas and sugar. For extra flavor, 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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Mexican
Servings 24
Calories 53 kcal

Equipment

Ingredients
  

  • 1½ pounds guavas
  • 1 cup water ½ cup to blend guavas and ½ to cook jam
  • 1 cup sugar
  • 1 lemon zest and juice
  • 1 vanilla bean or 1 tablespoon pure vanilla extract

Instructions
 

  • 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 by splitting it in half, lengthwise, and then scraping the seeds out with a knife.
    Next, process guavas in a blender with ½ cup of water on medium setting for 60 seconds.
    Using a mesh sieve, strain guava pulp into a bowl and discard the seeds. This should yield about 1.5 cups of guava puree.
  • COOK GUAVA JAM. Add guava puree to a heavy-bottom pot with sugar, remaining ½ cup of water, 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. Once you start this process, do not walk away. Jam can easily stick to the bottom of the pan and burn so you want to stir it throughout the entire process.
  • JAR YOUR JAM. Pour hot jam into sterile jars with lids. Remove air bubbles on the sides of the jar by using a knife or chop stick. Allow to cool in jar (with a lid) before refrigerating.
    Jam should last for at least 4 weeks if refrigerated.

A Note from Lola

  • 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.
  • 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.

Nutrition

Serving: 1tablespoonCalories: 53kcalCarbohydrates: 13gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 125mgFiber: 2gSugar: 11gVitamin A: 178IUVitamin C: 67mgCalcium: 7mgIron: 0.1mg
53
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina