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Guava Jam

Guava Jam in Jar

We have two variations of sweet guava jam for you - one uses lemon, the other lime. Both are delicious!


3 cups guavas (about 3)
3 cups water
1-1/2 cup sugar
1 tablespoon vinegar
1 teaspoon lime juice
1/4 teaspoon salt


Peel and cut guavas into small pieces about 1/2 inches in size. Transfer to a pot and add 2 cups of water, sugar, vinegar, lime, and salt.

Turn heat to high and bring mixture to a rolling boil. As soon as the boiling starts, reduce heat to medium and boil for about 30 minutes.

Remove from stove and set aside to cool for 15 minutes.

Pour the mixture through a metal sieve into a pan to separate out the seeds. Use a spoon to force the mixture through the sifter. Pass the mixture through the sifter a second time.

Transfer the guava mixture back into the pot. Add the remaining 1 cup of water on medium high until just at a boil. Reduce heat to medium low and simmer for about 30 minutes or until mixture is thickened.

Turn off the heat and remove the pot from the stove to cool a bit. Transfer jam into jam jars and refrigerate. Jam will stiffen as it cools.

Nutrition Information

Recipe makes 12 ounces.

Recipe Tips

  • The jam should simmer at a very slow boil. Adjust the heat if necessary. If it is too high, the jam will burn.
  • If you are making more jam than you can eat in a reasonable amount of time, seal the jars with paraffin.

Guava Fruit

Variation: Guava Jam

8 cups guavas, variable in degree of ripeness
8 cups sugar
Juice of 1 lemon

Cut the fruit in half. Place in a pan with a little water and cook until soft. Strain the fruit, leaving behind the seeds and skins. Add the sugar and the lemon juice and bring to the boil. Steadily boil until you achieve the setting test for jam. Bottle and seal.

Note: You may need less sugar when using yellow guavas.


The skin color of guava fruit varies from yellow to green to pink. Flesh may be pale yellow to bright red. It tastes sweet to sour, so eat only when very ripe. Choose tender fruit with some yellow; store at room temperature until soft. Refrigerate up to two days.

Guava Uses: Enjoy alone or use in jams, jellies, sauces or deserts.

In Summary

Guava Fruit

  • The edible rind of a guava contains 5 times more vitamin C than an orange.
  • A great fruit because it contains many key nutrients.
  • Good source of dietary fiber.

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