I know it’s practically December and this may seem like it’s completely out of left field, but, believe it or not — it’s guava season. My Mom’s tree is loaded with them and she’s in a war with the iguanas to snatch them off of the branches before they get to them. Thing is, guava ripens one fruit at a time, and you’ve got to stay on top of it to get any yield — and those damn iguanas apparently like them just as much as we do!
These particular aromatic orbs came from our farmer’s market, not my Mom’s tree — and they were a bargain at $5 for a basket of 5. Mom made some fabulous jam last year with her harvest and we zipped through the jar she gifted us in no time. When I saw these beauties in the market stall, I knew precisely what to do with them.
If you’ve never worked with guava before, you should know they’re full of seeds that are as hard as concrete. You could literally break a crown on one — and since dental work is prohibitively expensive, I recommend dispatching the seeds. This can be accomplished by painstakingly picking them out of the fruit (good luck with that) or quickly zipping the fruit in the blender on low speed to break apart the pulp and loosen the seeds, then pressing the fruit through a mesh strainer. This takes a little time and effort, but you’ll be rewarded with a gorgeous fruit puree.
Then it’s just a few quick steps to your own fresh jam. A little sugar, pectin and heat are all it takes to make this heavenly, perfumed confiture. Because I only had 5 guavas, I didn’t bother with the traditional canning methods — this made just enough for a jar for my Mom and for us. But now that I know how easy it is, I’ll be on the lookout for more fruit — and maybe guava jam will wind up in everyones stocking this Christmas… (but keep it a secret, ok?)
Last year, with my Mom’s jam – I made the most amazing grilled cheese ever — I even instagrammed the photo. I think I’ll have to make it again soon. You’re not going to get this intense flavor and color from store-bought guava jam — and the tangy tartness with its tropical sweet notes is eyes-rolling-back-in-your-head-good! So despite the fact that we’re in full holiday baking mode — you need to make this a priority. Like, now!!!
Tart, tangy, sweet and lush - this Fresh Guava Jam will ruin you for any store-bought variety.
- 5-6 guavas ripe and fragrant
- 2-3 limes juiced
- 1 cup sugar USE HALF THE AMOUNT OF SUGAR COMPARED TO HOW MUCH GUAVA PUREE YOU HAVE
- pectin
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Slice the guavas in half crosswise and use a spoon to scoop out the flesh and seeds. Transfer the guava to a bowl and use a potato masher or the back of a fork to mash the flesh, then transfer to a blender. Add the juice of two limes. Turn the blender on low speed to break up the flesh without pulverizing the seeds, about 20-30 seconds. Set a sieve (not a fine mesh sieve) over a 2 or 4 cup glass measuring cup and pour the guava pulp into the sieve. Use the back of a spoon or a rubber spatula and stir and press the flesh and seeds against the side of the sieve, so that the fruit passes through, but the seeds remain in the sieve. Work on this for about 5 to ten minutes in order to process all the puree.
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Confirm the amount of guava puree that you have by checking the measuring glass. Do this because you'll need half the amount of sugar than you have of the fruit. So if you have 2 cups of puree, you'll use 1 cup of sugar. Transfer the puree to a non-reactive pan. Add the sugar. Add 1 tablespoon of pectin for every cup of fruit you have. 2 cups fruit = 2 tablespoons pectin.
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Heat over medium high heat stirring constantly until mixture comes to a rolling boil. Stir one minute and remove from heat. Transfer to a storage jar. Let cool to room temperature and refrigerate. Spread on toast, serve with a spread of cream cheese on crackers or swirl into yogurt
This is a fresh jam -- it will keep for up to 2 weeks in the refrigerator.
More Fruity Bliss:
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- Curried Apple Walnut Chutney
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- Red Berry Chia Jam
OMG!! I just posted a jam bar recipe using guava jam!! I love guava and I miss them here in US.
I will have to check out your jam bar, then!
Oh, how I wish it was Guava season up here in New England! Regardless, this looks absolutely delicious!!
Thanks, Sarah! Glad you like it!
I was just thinking how good this would be with the post after this one… Where does one find guavas? That jam looks sooooo good.
I found them at our Farmer’s Market – but I live in South Florida. I’m sure you can get them online or at a well-stocked grocer.
Wow – thanks for the guava lesson! I’ve never had a fresh guava before. I’m not sure where you’re located, but it’s clearly a different climate than us if you’re dealing with lizards! I will have to keep my eyes out for one at a speciality market – thanks for the heads up on the seeds! Do you not worry about them damaging the blender?
I’m in South Florida – and lizards run the roost in these parts. As far as the blender goes – I use it on it’s lowest setting and just pulse for a few seconds — just enough to break up the flesh – it doesn’t damage my blender (a VitaMix).
That looks so yummy!!!! Now i’m one step closer to making guava pastries!
I’ve never tried guava pastries with jam — I thought you used guava paste for that? If you’ve got a recipe, let me know!
Looks yummy! Yup now I’m going to have to make this for myself. 😀
Let me know how you like it, Kat!
I like your idea about the grilled cheese!! Sounds fantastic. Where do I order!?!??
It’s one of those eyes-rolling-back-in-your-head flavors!
My husband is a huge fan of guava paste so he would love it if I made this for him. I love the color
What a pity that I can’t get ripe guava in my country. I would love to try this amazing jam!
What a pretty colour this is. I have to admit I’ve never tried Guava before, I wish it was easier to come by. This sounds like such a great recipe!
Yes, it’s a lovely pinkish color – but the fragrance really grabs you! Sweet, perfum-y and tropical!
Guava is such a lovely fruit, with an amazing colour too. Buying them here in the UK can be tricky, must be so nice to grow your own; if you can deal with the iguanas.
The iguanas are the real problem…
I love guava! In Miami, we concentrate it to make guayaba paste and put it in flaky pastry. It’s so good! Great recipe, Lisa.
Yes, I love those little guava pastries — they sell them at our farmers market every Saturday and we often succumb to their siren call.
Is there an alternative for pectin, we dont have in the Philippines
Actually, Issa, my mother made this jam WITHOUT pectin and it was just a little looser than the one with the pectin. So, if you don’t mind it being slightly runny – the flavor is there. Another option – is to cook the fruit a little longer, which should evaporate more of the juices, making it thicker.
To Issa, you don’t need added pectin, as guava already has it, but for insurance, if you like, you can add some fresh lemon seeds in a removable sachet. Lemon seeds are loaded with natural pectin.
Just made this after collecting dozens of mountain guava or common guava here in Hawaii. It’s a road side weed here and no iguanas!!
Turned out well and was easy. Nice to use less sugar.
Glad you liked it Steve! — I’ve never heard of mountain guava before — I can’t believe it’s a roadside weed! Amazing. No iguanas — you’re lucky!