You won’t buy guava jam after watching this video! Homemade guava jam recipe

Rinse guavas in water with baking soda to remove impurities.

Cut off the ends of the guavas and cut them into about four pieces each.

Place 3 cups of water in a pot on the stove and add the guava pieces to simmer.

Boil the guavas on medium heat for about 20 to 30 minutes until soft.

Remove the pot from the stove and mash the guavas with a potato masher or the back of a spoon.

Run the mashed guavas through a fine strainer to separate the seeds from the flesh and liquid.

Measure out 2 cups of guava puree and liquid, and return it to the pot.

Add 1 cup of sugar to the guava puree and stir until dissolved.

Add the juice from 1 medium lime to the pot and stir.

Simmer the mixture on medium heat, stirring occasionally, until it starts to get sticky.

To test if the jam is ready, place a spoon in the freezer, then put some jam on it and make a mark with your finger. If it wrinkles and separates, it's ready.

If desired, add a drop of food coloring or a piece of beetroot for color.

Once the jam reaches the desired consistency, let it cool before transferring it to sterilized jars.

Tighten the jars and refrigerate the jam, as it contains no preservatives.

Equipment Needed

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