Sweet Guava Preserves (Printable)

A thick, sweet guava spread perfect for toast, cheese pairings, or filling pastries.

# What You’ll Need:

→ Fruit

01 - 1.5 kg ripe guavas, approximately 10-12 medium guavas

→ Sweetener

02 - 3.5 cups granulated sugar

→ Acidity

03 - 2 tablespoons fresh lemon juice

→ Water

04 - 1 cup water

# Directions:

01 - Wash guavas thoroughly under running water. Cut into quarters and remove seeds using a spoon, preserving as much flesh as possible.
02 - Combine guava flesh and water in a large saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fruit is soft.
03 - Mash softened guavas with a potato masher or blend briefly for a smoother consistency.
04 - Press mixture through a fine sieve or food mill to remove remaining seeds and achieve smooth pulp.
05 - Return pulp to saucepan. Add sugar and lemon juice, stirring well to combine thoroughly.
06 - Bring mixture to a boil over medium-high heat, stirring constantly to prevent sticking and scorching.
07 - Reduce heat to medium and simmer, stirring frequently, for 35-45 minutes until mixture reaches jam-like consistency. Test readiness by placing small amount on chilled plate; if it wrinkles when pushed, it is ready.
08 - Skim off foam as needed during cooking process.
09 - Pour hot preserves into sterilized jars, leaving 0.25 inch headspace. Seal immediately. Allow to cool completely before refrigerating.

# Expert Hints:

01 -
  • It transforms simple tropical fruit into something luxurious that tastes like you spent all day in a professional kitchen.
  • Once you master this, you'll find yourself spreading it on everything from morning toast to midnight cheese boards.
  • The aroma while it cooks is honestly better than any candle you could buy.
02 -
  • Don't skip the sieving step thinking you'll save time—that's where stray seeds hide, and biting into one will ruin the whole experience.
  • The preserve will continue to thicken slightly as it cools, so it's better to stop cooking a minute too early than a minute too late.
03 -
  • Chill your test plate in the freezer before you start cooking so you get an accurate reading of the jam's final consistency.
  • If you want a chunkier preserve with more texture, reserve a handful of guava pieces and fold them back in after sieving—it changes the whole character of the spread.
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