Guava Preserves (Print version)

Thick, sweet guava spread made from ripe fruit. Ideal for toast, cheese pairings, or pastry filling.

# What You'll Need:

→ Fruit

01 - 3.3 pounds ripe guavas, about 10-12 medium, quartered and seeded

→ Sweetener

02 - 3.5 cups granulated sugar

→ Acidity

03 - 2 tablespoons fresh lemon juice

→ Water

04 - 1 cup water

# Directions:

01 - Wash guavas thoroughly under cold water. Cut into quarters and remove seeds using a spoon, reserving as much flesh as possible.
02 - Place guava flesh and water in a large saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fruit is completely soft.
03 - Mash softened guavas with a potato masher or blend briefly for smoother texture.
04 - Press mixture through a fine sieve or food mill to remove remaining seeds and achieve smooth pulp consistency.
05 - Return pulp to saucepan. Add sugar and lemon juice. Stir well to ensure sugar dissolves completely.
06 - Bring mixture to a boil over medium-high heat, stirring constantly to prevent sticking and ensure even heating.
07 - Reduce heat to medium and simmer, stirring frequently, for 35-45 minutes until mixture reaches jam-like consistency. Test readiness by placing small amount on chilled plate—if it wrinkles when pushed, it is set.
08 - Skim off foam from surface as needed during cooking process.
09 - Pour hot preserves into sterilized glass jars, leaving 0.25 inch headspace. Seal immediately. Cool completely before refrigerating or process in boiling water bath for extended storage.

# Expert Tips:

01 -
  • This jam tastes like a tropical vacation on toast, and you made it with your own hands.
  • It pairs beautifully with sharp cheddar or creamy brie, turning a simple cheese board into something elegant.
  • Once you nail the wrinkle test, you'll feel like a proper jam maker, even if this is your first attempt.
02 -
  • The wrinkle test is your friend—it's more reliable than any timer, and it takes the guesswork out of knowing when you've reached the perfect thickness.
  • Sterilizing your jars really matters, so run them through the dishwasher on hot, or boil them for 10 minutes and let them air-dry upside down just before filling.
03 -
  • Save some of the larger guava pieces before sieving and fold them back in after everything else is done for a preserve with pleasant texture and surprise bites.
  • If you're nervous about the wrinkle test, remember that preserve continues to set as it cools, so slightly underdone is better than overdone.
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