How to Make Easy Homemade Guava Jam

Updated on March 3, 2017
Source

Aside from the deliciously sweet, golden mangoes, another fruit that best describes summer in tropical countries (like the Philippines) is guava. This plant belongs to the myrtle family. It bears round fruits with colors that range from green, to yellow. and even red. Guava can be eaten as it is, but it can be used as ingredients on drinks, cakes, marmalade, jam, candies, and even savory dishes. Though it's quite underrated and usually taken for granted, these little guys can also be an equally refreshing treat in the middle of the scorching summer heat!

Moreover, the guava fruit is fortified with essential nutrients that our bodies need. Apart from antioxidants and Ascorbic Acid or Vitamin C that helps boost the immune system, here is a table of it's nutritional value:

The only issue with these fruits is it texture. It's seedy the flesh is hard. People may hesitate to take a bite to it sometimes. But if you really want to enjoy these fruits minus it's rock hard texture, why don't you turn into a jam? Wanna know how? Here's a succinct guide that you can print for your reference:

Ingredients

  • 1 kilo ripe guava (peeled)
  • ¼ kilo brown sugar
  • 2 tbsp of lemon juice (you can use other citrus fruits like calamansi)
  • 3 cups of water

Materials Needed:

  • Jar (cleaned and wiped dry)
  • Peeler
  • Spoon
  • Cup
  • Blender

Source
Source
Source

Jam or Jelly?

What is the difference between Jam and Jelly?

  • Jelly is made from the juice, while jam is made up of the flesh.

Steps

  1. Wash guavas. Peel each fruit and place in a squeaky clean bowl. Then, cut each peeled guava in halves and remove seeds using a spoon. Set the flesh aside.
  2. Keep the seeds in a casserole and add one cup of water. Let it simmer for 5-10 minutes to release its juices.
  3. Drain the liquid using a strainer or a clean cheesecloth. Put the liquid in a cup and set it aside.
  4. In a blender, put two cups of water and the liquid that you obtained from boiling the seeds along with the guava flesh. Blend the mixture until it turns into a smoothie.
  5. Pour the mixture into a casserole and bring it to a boil in moderate heat. Then, add the brown sugar and the calamansi juice and continuously mix until it changes its color.
  6. Once the mixture turned brown and thick, turn off the stove and let your guava jam cool. Place the finished product on a clean jar and you are ready to munch on your sweet homemade guava jam.

Additional Tips:

  • This process is also applicable to fleshy fruits like mangoes, strawberries, peaches, apples and others.
  • If you want your guava jam with a little chunk, you can just slice the flesh instead of putting it in a blender.
  • Once your guava jam has cooled down to normal room temperature, seal the jar and place it inside your fridge.
  • If you don’t have lemons, you can use any citrus fruits like lime or calamansi
  • Using used jars in good condition can be a marvelous option. This way you are able to recycle.

Nutritional Facts (Amount per Cup/165 grams)

Vitamins
 
 
Amounts Per Selected Serving
 
%DV
Vitamin A
1030 IU
21%
Beta Carotene
617 mcg
 
Lycopene
8586 mcg
 
Vitamin C
377 mg
628%
Vitamin E (Alpha Tocopherol)
1.2 mg
6%
Vitamin K
4.3 mcg
5%
Thiamin
0.1 mg
7%
Riboflavin
0.1 mg
4%
Niacin
1.8 mg
9%
Vitamin B6
0.2 mg
9%
Folate
80.8 mcg
20%
Pantothenic Acid
0.7 mg
7%
Source: Nutrient data for this listing was provided by USDA SR-21. Each "~" indicates a missing or incomplete value. Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily v

Questions & Answers

    Comments

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      • profile image

        Dexter 

        7 weeks ago

        I love the way you present your recipe, I also like that it has less sugar than all the other recipes I have read, the nutrition information that you provide, and the tidbits of information that you give on the subject (jam vs.jelly). I became a fan

        Dexter

      • profile image

        Francoise 

        17 months ago

        I cannot separate the seeds from the flesh... Help !

      • profile image

        cristy 

        2 years ago

        what would be the taste if i don't peel the guava when i make the guava jam

      • profile image

        Cynthia 

        2 years ago

        Got two guava trees heaps of ripe guavas coming off daily and winter is past approaching, now I know how to preserve it in a way of a jam.

        Thank you so much for sharing, much appreciated.

        God bless,

        Cynthia

      • profile image

        nixon 

        3 years ago

        bobo

      • profile image

        martha 

        3 years ago

        my guava tree is over flowing with fruit this yr. i was wondering what i was going to do with the fruit but now i know exactly. can't wait. cheers guys you are wonderful.

      • profile image

        sneha 

        4 years ago

        God i didn't know it was so easy im going to make it today.

      • profile image

        lovely 

        5 years ago

        nyc recipe

      • profile image

        patricia de guzman 

        5 years ago

        thanks for the info..a big help for my project.

      • profile image

        ABIGAIL FACEY 

        5 years ago

        GOING TO MAKE MY JAM IN TWO DAYS THANKS FOR THE INFO.

      • profile image

        Jk Mom 

        6 years ago

        Just made the jam.....keep you posted once it cools!

      • profile image

        delphine 

        6 years ago

        I made this yesterday but it has not set.WHY?

      • mizjo profile image

        mizjo 

        6 years ago from New York City, NY

        Hi, Rob, there is a guava that doesn't have seeds, or has so few you wouldn't see or notice them. I had that in Malaysia, sliced thinly and sprinkled with salted preserved plum. WOW!

      • profile image

        Hayden, Durban S.A 

        6 years ago

        Hi Rob,we made guava jam at work today and it turned out great,i looked up your recipe tonight whilst the cricket was on, just to try someone elses way of making jam.

        Thanks very much cheers.

      • profile image

        llynette 

        6 years ago

        thanks for sharing...guava jam is one of my favorite spread...with newly baked pandesal and peanut butter! and it is easy discussed as 1,2,3...

      • rob_allen profile imageAUTHOR

        rob_allen 

        6 years ago from MNL, PH

        Hi paul, in my first attempt, i tried to turn the whole fruit(including the seeds) into a jam. It doesn't taste bitter actually. The seeds are just unpleasant in the mouth because of its hard texture. Plus, it adds a little grainy texture when you eat it. You won't like it when you spread the jam on bread.

      • profile image

        paul regalado 

        6 years ago

        hi what will happen to my guava jam if i accendentally included the guava seeds that i boiled to the flesh and blended it? i hope it will not taste bitter? what should i do?

        thank you much

      • rob_allen profile imageAUTHOR

        rob_allen 

        6 years ago from MNL, PH

        Hi @alex jose! nice to hear that! hope you and your wife would love the recipe :)

      • rob_allen profile imageAUTHOR

        rob_allen 

        6 years ago from MNL, PH

        @Vespawoolf -Wow. Thanks fo your comment! God luck on your guava jam making :))

      • Alex Jose profile image

        Alex Jose 

        6 years ago from Cleveland, Ohio

        O my god never knew it would be so easy to make, me definitely going to tell my wife to try this recipe very soon. Enjoyed reading this hub so voted up as interesting.

      • vespawoolf profile image

        vespawoolf 

        6 years ago from Peru, South America

        Guavas are just coming in season here in Peru so I'm thrilled to have this recipe! Since I love them fresh, I'm sure to enjoy the jam. Voted up and awesome!

      • rob_allen profile imageAUTHOR

        rob_allen 

        6 years ago from MNL, PH

        Hey Sheila! write a hub about your gooseberries too! that would be very interesting! I think there are no gooseberries here in Manila so that would be a great topic to hub about! :)

      • sheilanewton profile image

        sheilanewton 

        6 years ago from North Shields, UK

        Mmmm...sounds delicious - and so EASY! I'm going to use the same recipe when my gooseberries ripen too. Thank you so much for this.

      • rob_allen profile imageAUTHOR

        rob_allen 

        6 years ago from MNL, PH

        @Rosemay

        Hey Rosemay50, thank you for reading this hub. I am glad that I was able to share a little information. BTW, i highly recommend that you try either jelly or jam. Both taste great and easy to prepare :)

      • Rosemay50 profile image

        Rosemary Sadler 

        6 years ago from Hawkes Bay - NewZealand

        I have never tasted guava jam, I love guava juice so I am sure I would enjoy it.

        I didn't know the difference between jally and jam, we learn something new every day

        Thanks for the recipe

      • rob_allen profile imageAUTHOR

        rob_allen 

        6 years ago from MNL, PH

        Thank you very much for reading this hub teaches. I actually thought that jam and jelly are the same but I came to realize that they were two different things. I am glad that I was able to share such tidbit of information. BTW, go ahead and try guava jam! :)

      • teaches12345 profile image

        Dianna Mendez 

        6 years ago

        I have never had guava jam. Your method makes it look simple to make. I did not know the difference between jelly and jam and that is interesting to know. Thanks for sharing the facts and recipe.

      • rob_allen profile imageAUTHOR

        rob_allen 

        6 years ago from MNL, PH

        @Bldg an Architect -Really? Guavas are often neglected here at home (we have a tree in garden)...I never knew that guava jam is expensive. BTW, thanks for dropping by! :)

      • Bldg an Architect profile image

        Bldg an Architect 

        6 years ago

        I love guava jam, but it is so expensive. I will have to try this!

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