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Guava Jam
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
845 minutes
Versatile homemade guava jam enhances any dish, from breakfast to dessert.
Ingredients:
  • 2 pounds ripe guavas, washed and trimmed
  • 4 cups white sugar, or as needed
  • 4 tablespoons lime juice, or as needed
  • 1 (3 ounce) pouch liquid pectin
Instructions:
  • Cut each guava into 8 pieces. Place in a pot and cover with water. Bring to a boil, then simmer until very soft, about 1 hour. Remove from heat and cool for 10-15 minutes.
  • Pour the contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to press the fruit through the sieve, leaving only seeds and skins behind. You should have approximately 4 cups of fruit. Clean the pot and return the fruit to it.
  • For each cup of fruit, mix in 1 cup of sugar and 1 tablespoon of lime juice. Stir consistently as you bring it to a simmer. Cook until the sugar dissolves and the jam thickens, approximately 15 to 20 minutes. If the jam reaches desired thickness, no need for pectin. If not, stir in liquid pectin and simmer for another minute. Remove from heat.
  • 1. While the jam is simmering, check six 1/2-pint jars for cracks and rings for rust, getting rid of any damaged ones. Keep them in hot water until you need them. Clean new lids and rings with warm, soapy water.
  • Fill the hot, sterilized jars almost to the top, leaving 1/4 inch of space. Gently run a clean knife or thin spatula along the insides of the jars to remove air bubbles. Use a moist paper towel to wipe the rims clean. Secure the lids tightly by screwing on the rings.
  • Fill a large stockpot halfway with water and bring to a boil. Using a jar holder, carefully lower jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water if needed to cover jars by at least 1 inch. Cover the pot, bring to a rolling boil, and process for 10 minutes.
  • Once cooked, carefully take the jars out of the stockpot and place them a few inches away from each other. Let them cool undisturbed for 12 to 24 hours. Test the lids by gently pressing the center to make sure they are sealed properly. Store the jars in a cool, dark place without the rings.

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