Guava Preserves (Print Version)

Sweet tropical guava spread with thick, luscious texture. Perfect for toast, cheese pairings, or dessert fillings.

# What to Use:

→ Fruit

01 - 1.5 kg ripe guavas, about 10-12 medium guavas

→ Sweetener

02 - 3.5 cups granulated sugar

→ Acidity

03 - 2 tablespoons fresh lemon juice

→ Water

04 - 1 cup water

# How to Prepare:

01 - Wash guavas thoroughly under running water. Cut into quarters and remove seeds using a spoon, preserving as much flesh as possible.
02 - Combine guava flesh and water in a large saucepan. Bring to a rolling boil, then reduce heat and simmer for 15-20 minutes until fruit is completely soft.
03 - Mash softened guavas using a potato masher or blend briefly for smoother consistency, depending on desired texture preference.
04 - Press the mixture through a fine sieve or food mill to remove remaining seeds and obtain smooth pulp without any grainy texture.
05 - Return strained pulp to saucepan. Add granulated sugar and fresh lemon juice. Stir thoroughly until all ingredients are well combined.
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 by placing a small amount on a chilled plate; if it wrinkles when pushed, it is ready.
08 - Skim off any foam that rises to the surface during cooking using a clean spoon.
09 - Pour hot preserves into sterilized glass jars, leaving 0.25 inch headspace. Seal immediately with lids. Allow to cool completely before storing in refrigerator up to 3 months or process in boiling water bath for extended storage.

# Expert Advice:

01 -
  • It transforms an abundance of guavas into something shelf-stable that tastes like concentrated sunshine in a jar.
  • The texture is naturally silky without needing pectin, which means you're really just cooking down fruit and sugar into something genuinely delicious.
  • Once you make it once, you'll find yourself spreading it on everything—toast, cheese boards, yogurt, even straight from a spoon when no one's looking.
02 -
  • The wrinkle test on the cold plate is more reliable than any timer—I've learned this by making batches that looked thick on the stove but spread like syrup once cooled.
  • Sterilizing your jars properly prevents mold and spoilage, so don't skip this; a quick run through the dishwasher on hot or five minutes in boiling water makes all the difference.
03 -
  • Don't skip the sieving step even if it feels like extra work—it's what gives this preserve that restaurant-quality smoothness that makes it feel special.
  • If your batch doesn't set perfectly, don't worry; slightly softer jam is wonderful on ice cream, and you can always cook it down further the next day.
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