Guava Jam

Marie Overton

1 hour ago2 min read

In the Pacific Northwest, we don't have guava trees but occasionally I can get my hands on some. I love to play with the tropical taste. This jam is such a sweet delight and has a byproduct that I make into a lovely syrup. (If I am honest, I love the syrup even more than the jam.)

Homemade Guava jam is a delight to can during the winter months and scrumptious to enjoy the rest of the year.

Preparation to Make Guava Jam:

Start by preparing your boiling water bath canner with enough water to cover 3-half pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Now that your equipment is ready, it is time to start making jam.

Ingredients:

23 guava fruit

1/4 cup lemon juice

2 tablespoons pectin

1/2 teaspoon butter

2 cups sugar

1/8 teaspoon vanilla

Making the Jam:

Wash, peel and cut off the ends of the guava with a peeler and paring knife. Then, cut them in half and use a melon baller to remove the seeds and pulp from the center. I like to save these and make them into an amazing tasting syrup later.

Hands scooping guavas with a tool over a countertop. Peeled, round pieces are on a wooden board, with bowls and knife nearby.

Combine the lemon juice and guava in a blender or food processor and blend it up well. I like to use a silicone spatula to remove the pulp so that I don't waste any.

Bowl with mixing guava and white pectin on granite counter. Gray spatula in dough, wooden bowl nearby. Bright, neutral kitchen scene.

Mix the pulp with 2 tablespoons of pectin in a pot. If you want to reduce foaming add 1/2 teaspoon of butter.

Wooden spoon stirring guava jam in a metal pot on a black stovetop, beside a silver pot. Cooking scene with no visible text.

Heat the mixture until bubbles of air start to escape aka "boil" but it is such a small amount you just need a few bubbles to show really. Stir constantly.

Hand mixing guava jam in a silver pan on a black stovetop, next to a pot. The jam appears creamy, with sugar visible on the edges.

Add 3 cups of sugar and bring back to a full boil for 1 minute.

Hands pour vanilla into a pot over a granite countertop. Text reads "1/8 teaspoon Vanilla." A spatula rests in the pot.

remove from the heat and add the vanilla. If you put this in while it is cooking the flavor would burn off.

Filling Jars and Canning:

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/4 inch headspace.

Pot of guava jam being stirred with a spatula on a speckled countertop. Nearby, a jar of sauce and a metal bowl.

Place the lids and rings on and process for 15 minutes in a boiling water bath canner at sea level or adjust for your elevation. After the timer is done, remove the lid, turn off the heat, and allow it to cool for 5 minutes.

Remove the jars from the water bath. Allow them to sit a heat-resistant surface on the counter for 24 hours then check if they are sealed properly. The center will be indented down if they are. Then, remove the rings and wash off the jars with hot soapy water. If not sealed, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner take a look at my canning basics posts.