Guava Jam
This is a quick and easy no pectin guava jam recipe that is packed full of fantastic flavor. It only takes 25 minutes to make, and the entire family will love it!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Appetizer, Breakfast, Snack
Cuisine: Latin
Servings: 8 servings
Calories: 63kcal
- 1 pound fresh guava
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
Cut guavas into fourths and place them in a medium saucepan with 1 cup of water.
Add the two sugars, cinnamon, and vanilla. Let it cook over medium heat until it breaks down completely. Use an immersion blender to help puree the mixture completely. Turn off the stove and let it cool for about 10 minutes.
Pour the mixture through a sieve that has been placed over a large bowl. Push the purée through the sieve using a rubber spatula to retain all the seeds. Discard the seeds.
Bring the guava puree back to the stove and continue to cook on high, stirring continuously, for about 15-20 minutes, or until the mixture has thickened. Run a wooden spoon through the bottom of the pan to divide the puree. If the puree separates and the line in the pot stays clean, then the jam is ready.
Remove it from the heat and transfer the jam to sterilized jars to reserve. Let it cool completely before placing it in the refrigerator to chill.
- If you don’t have an immersion blender, you can use a potato masher to mash the guavas into a puree.
- Pink guavas are my favorites since those are the ones I often had in the Dominican Republic. I’ve only been able to find Mexican guavas at my local grocery store, which is similar, but the interior is white instead of pink.
Calories: 63kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 2mg | Potassium: 242mg | Fiber: 3g | Sugar: 11g | Vitamin A: 354IU | Vitamin C: 129mg | Calcium: 14mg | Iron: 0.2mg