This is a quick and easy no pectin guava jam recipe that is packed full of fantastic flavor. It only takes 25 minutes to make, and the entire family will love it!
Back in the Dominican Republic, our neighbor had a huge tree that gave the biggest guavas ever with a bright yellow exterior and beautifully pink interior. Although they were incredibly delicious when ripe, I really enjoyed eating them while they were still green, almost ripe but not quite there yet.
I grew up eating the fresh guava fruit, yet I had never had guava paste or jam until I came to the U.S. I’m a big fan of guava paste, which is great for making guava BBQ sauce to glaze these grilled chicken skewers.
I don’t see fresh guavas often in the grocery stores, so when I do, I make sure to buy a few pounds to eat at home and make my favorite guava jam.
Guava jam is great for breakfast with toast and cream cheese. It’s also great to serve on a platter or charcuterie board for your family gatherings. Try it with mascarpone cheese, crackers, toast, and assorted cold meats.
Note: This recipe does not include pectin.
What is Guava?
Guava is a tropical fruit that comes from South America, Mexico, Central America, and the Caribbean. Its skin is usually yellow or light green, and its flesh is typically a deep red or a bright shade of pink, but it can also be white. It is round in shape and has seeds that you can eat.
Is guava paste the same as guava jam?
Guava paste is actually a type of jam, though, with a thicker consistency. The process in making guava jam is the same as making guava paste, just not as reduced.
Why You’ll Love This Recipe
From dessert toppings to fillings, this recipe is so versatile that the possibilities are limitless. Guava is also rich in vitamin c, a great source of dietary fiber, and can boost heart health.
Ingredients
- Fresh guavas – you can also use guava puree to make the recipe if you can’t find fresh guavas. Guava puree can often be found in the freezer section at the grocery store.
- White and brown sugar – I use a combination of both white and brown sugar to add a bit of sweetness.
- Ground cinnamon – Adds a bit of spice to the jam.
- Vanilla – For added flavor!
Step-by-Steps Instructions
Cut the ripe guavas into fourths and place them in a medium saucepan with 1 cup of water.
Add the two sugars, cinnamon, and vanilla. Let it cook over medium heat until it breaks down completely. Use an immersion blender to help puree the mixture completely. Turn off the stove and let it cool for about 10 minutes.
Pour the mixture through a sieve that has been placed over a large bowl. Push the purée through the sieve using a rubber spatula to retain all the seeds. Discard the seeds.
Bring the guava puree back to the stove and continue to cook on high, stirring continuously, for about 15-20 minutes, or until the mixture has thickened. Run a wooden spoon through the bottom of the pan to divide the puree. If the puree separates and the line in the pot stays clean, then the jam is ready.
Remove it from the heat and transfer the jam to sterilized jars to reserve. Let it cool completely before placing it in the refrigerator to chill.
Serving Suggestions
What to do with your homemade guava jam?
Homemade guava jam can be enjoyed in whatever way you like it. You can spread it on bread or biscuits, or use it as a filling for desserts.
Storage Tips
Can you freeze guava jam?
Yes! Guava jam can be frozen for up to 12 months.
How long does guava jam last?
Without added preservatives such as pectin, guava jam can last for 6-8 weeks or more in the fridge.
If storing it in a jar, make sure to sterilize it by washing the jars in warm, soapy water, then rinsing and drying them with a clean tea towel. Transfer the jars to a cool oven (140c/275F) for 10 minutes before filling them with the warm jam. Any tool used to transfer the jam to the jars can also be sterilized by dipping it in the jam after it has finished boiling.
Frequently Asked Questions
Do you eat guava seeds?
While guava seeds are edible, there is much debate about the health risks that may come with it. Before consuming guava seeds, consult with your physician.
Where to Find Guavas
Guavas can be found at your local grocery store in the produce section.
When to buy guavas
Guavas can fruit and ripen all year round in the warm climates they grow in. The best way to gauge whether it is the best time to buy guavas is to go by whether they are ripe enough, which I go further into below.
How to choose guavas?
When shopping for guavas, aim for the softest ones, but not necessarily bruised. This is to ensure that they’re ripe. If you can only find hard guavas, you can still purchase them, but you will just need to let them sit at room temperature for a few days until they begin to ripen. The guava should be yellow with a touch of pink.
How does a Guava taste like?
The taste of guava is often compared with a cross between a pear and a strawberry, which to me seems like a pretty close description.
Recipe Notes and Tips
- If you don’t have an immersion blender, you can use a potato masher to mash the guavas into a puree.
- Pink guavas are my favorites since those are the ones I often had in the Dominican Republic. I’ve only been able to find Mexican guavas at my local grocery store, which is similar, but the interior is white instead of pink.
Other Recipes You May Enjoy
- Creamy Cheese and Guava Bites
- Guava BBQ Sauce
- Grilled Chicken Skewers with Guava BBQ Sauce
- Mayo Ketchup Sauce
- Homemade Chimichurri Sauce
Guava Jam
Author:Equipment
Ingredients
- 1 pound fresh guava
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
Instructions
- Cut guavas into fourths and place them in a medium saucepan with 1 cup of water.
- Add the two sugars, cinnamon, and vanilla. Let it cook over medium heat until it breaks down completely. Use an immersion blender to help puree the mixture completely. Turn off the stove and let it cool for about 10 minutes.
- Pour the mixture through a sieve that has been placed over a large bowl. Push the purée through the sieve using a rubber spatula to retain all the seeds. Discard the seeds.
- Bring the guava puree back to the stove and continue to cook on high, stirring continuously, for about 15-20 minutes, or until the mixture has thickened. Run a wooden spoon through the bottom of the pan to divide the puree. If the puree separates and the line in the pot stays clean, then the jam is ready.
- Remove it from the heat and transfer the jam to sterilized jars to reserve. Let it cool completely before placing it in the refrigerator to chill.
Notes
- If you don’t have an immersion blender, you can use a potato masher to mash the guavas into a puree.
- Pink guavas are my favorites since those are the ones I often had in the Dominican Republic. I’ve only been able to find Mexican guavas at my local grocery store, which is similar, but the interior is white instead of pink.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
This recipe post was first published in March 2015. The post was updated in July 2022 with new photos and more recipe details.
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