3-Ingredient Homemade Guava Jam
Growing up in a Cuban family, guava paste was always in the pantry. This is why you see so many guava recipes on my blog. I love it!
But I’ll be honest, buying guava fruit to make recipes (or just enjoy on their own) wasn’t always our go-to move. That was until I learned how easy it is to make homemade guava jam!
This guava jam recipe is made with fresh pink guava, sugar, and a splash of lime juice, so every bite is packed with real fruit flavor. No pectin, no pulp from the freezer, just a thick, spreadable jam that tastes like home.
I love spooning it over Cuban crackers, but it’s just as good for making guava jam bars, or even drizzling over ice cream. Once you try it, you might be slightly addicted. Not that I speak from experience or anything. 👀
Let’s make it!
Making Guava Jam with Fresh Pink Guavas
Ok, I won’t lie. The process is kinda long, but it’s sooo worth it. Making guava jam from fresh fruit means you’ll spend some time peeling, seeding, and simmering, but that’s where the magic happens.
👉🏼 Make sure to look for ripe guavas. A ripe guava has green skin with pink flesh. When you squeeze it, it should be firm but have a bit of give. Kinda like a ripe pear. The smell is also fragrant, sweet, and tart.
Recommended For This Recipe
Immersion Blender
With its immersion design, this hand blender allows you to blend directly in the pot, eliminating the need for transferring ingredients and reducing mess.
The texture of this guava jam is thick and spreadable, similar to guava marmalade but without the drippy, liquidy consistency. It holds its shape on a spoon, making it perfect for spreading on crackers or toast without sliding off (similar to my mango jam).
The flavor is tart and slightly tangy from the lime juice, sweet enough to feel like a treat, but balanced so you can enjoy it morning, noon, or night.
Homemade Guava Jam (3 Ingredients!)
Ingredients
- 2 lb ripe guavas
- 1 cup water
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lime juice
Instructions
- Rinse the guavas then trim the ends off. Cut them into quarters. Transfer to a Dutch over or saucepan and add water.
- Bring to a boil, and simmer for 20-25 minutes, stirring frequently, until guavas are soft and break apart.
- Using an immersion blender, off the heat, blend the mixture until pureed.
- Place a sieve over a large bowl. Spoon the pureed guava, in batches, onto a sieve and strain, discarding the seeds and skin. You should get approx. 3 cups of guava puree.
- Transfer the guava puree back to the pot. Add sugar and lime juice. Bring to a boil. Cook, stirring constantly, for about 20-30 minutes until the jam has thickened.
- You’ll know the guava jam is ready when you're able to see the bottom of the pot as you stir. The guava jam will be thick and will stick to the back of a wooden spoon.
- Ladle the guava jam an airtight container. Bring to room temperature before placing in the fridge for up to 2-3 weeks (if it lasts that long). Enjoy!
