How to make Guava Jam // Recipe

Cut the tops and bottoms off the guavas to remove any scuff marks.

Scoop out the seeds and core from the guavas, leaving the flesh intact.

Cut the guava flesh into bite-sized pieces for texture in the jam.

Place just over 4 cups of guava flesh into a very deep heavy pan.

Add 500 grams (about 2 cups) of jam setting sugar to the pan with the guavas.

Cook the guava seeds and cores separately with a little water for flavor extraction.

After 10 minutes of cooking the seeds, use a potato masher to mush them up.

Strain the cooked seeds and cores to extract the juice, discarding the solids.

Combine the strained juice with the guava flesh in the pan and cook down.

Bring the mixture to a medium-high heat until it starts bubbling, then reduce to medium-low.

After 10 minutes, check the consistency and stir until it thickens.

At the 15-minute mark, add lime juice to the mixture, adjusting for desired sweetness and acidity.

Equipment Needed

Spice Level:

Dietary