This quick Guava Jam recipe is perfect for slathering on top of toast. Or use is as filling in a guava tart!
Happy Sunday!
Today I’m bringing a super quick and easy recipe for guava jam. As we get closer to spring, I am really looking forward to all the fresh fruits that will be in season. I love making fresh homemade Carrot and Watermelon juice so I’m really excited to do that again this year.
Another thing I’ve recently started doing with fresh fruit is making my own jam. I was hesitant to try this because I thought making jam from scratch would be really time consuming. It’s not at all! With just a few ingredients, you can make delicious homemade jam that is much healthier than the jam you find in stores.
The recipe for this guava jam…
The ingredients for this guava jam are just guavas, water, sugar, saffron and a lemon juice. You can also add fruit pectin to thicken the jam, but that is not necessary and the jam will still be delicious without it!
Start by cutting off the ends of the guava and chopping them into quarters. This will make it easier to mash up the guava pulp.
Boil the guava in water until the pulp gets soft, then mash with a fork. This is honestly my favorite part of the process.
Mash, mash, mash!
Next, press the guava pulp through a fine mesh strainer, making sure you get all of the pulp. Add the strained guava juice and pulp back to a pot with sugar, lemon juice, and saffron threads. Cook until the pulp thickens. Remove from the stove and let the guava cool, it will thicken some more.
That’s it! Store the cooled jam in a airtight container and enjoy. SOO GOOD.
Looking for more delicious recipes? Try:
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If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Recipe Video
Guava Jam
Ingredients
- 2 cups ripe guava (white or pink flesh)
- 3 cups water
- 3 cups granulated sugar adjust to taste
- 1/4 cup lemon juice
- 3 saffron threads
Instructions
- Remove tops and stems from guava and cut into quarters.
- Bring 3 cups of water to a boil in a medium saucepan. Add guava and cook until soft, about 5 minutes. Use a fork to mash the guava to extract the juice. Press guava juice and pulp through a strainer, making sure to get as much of the pulp as possible.
- Transfer the strained guava juice, sugar, lemon juice, and saffron to a medium saucepan. Boil until the guava thickens to a jam, about 10-15 minutes. Remove from heat and allow the jam to cool. The jam will continue to thicken. Store in an airtight container.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
