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    You are in: Home / Recipes / Pink Guava Jam Recipe
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    Pink Guava Jam

    Pink Guava Jam. Photo by Chez Jonny

    1/1 Photo of Pink Guava Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Chez Jonny's Note:

    This recipe was created because of a complete lack of pink guava recipes on the web. I hope you'll enjoy this creamy, buttery, beautifully pink jam as much as I do. Delicious on toast or on crackers with manchego cheese. Can be used as a tropical glaze as well.

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    half pi ...

    Units: US | Metric


    1. 1
      Use only ripe pink guavas for this recipe; pink guavas are ripe with they either fall off the tree on their own or when they come off the tree when barely touched. They will be bright pink on the inside and quite soft. Wash.
    2. 2
      Cut the guavas in half, using a small spoon to carefully spoon out the middle sections containing seeds. Do not allow a single seed to remain as they are quite hard and unpleasant to bite into; people with dentures may want to injure you if one slips inches Set aside seedless guava "meat." (Shells and seeds make good fertilizer for the garden.) Freeze if you cannot make jam on the same day -- a good option as guavas mature at greatly varying times.
    3. 3
      Place guava "meat" into blender and pulse until relatively but not completely smooth. Measure before placing into nonreactive pot for boiling. Using this measurement, add the same amount of sugar to the "meat." If you have two cups of guava "meat," add two cups of granulated sugar (i.e. one-for-one). Add two tablespoons of pectin and the juice of two small limes (or one large Persian lime). Bring to rolling boil for 20 minutes, stirring continually. The jam will be become a more intense pink/red color at this point.
    4. 4
      Pour guava jam into sterilized jars and process in boiling water for ten minutes, with at least one inch of water over top of jars. Remove from canner pot and place on a towel, allowing jars to cool. Listen for lids to pop signifying airtight seal. Remove rings only, dry, and re-place them on the jars. Store away.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on March 25, 2012


      This jam turned out great. It was the ONLY guava jam recipe I found that gave the critical information to scoop out the bitter seeds. The only issue is that it was a little stiff. I would probably add less pectin next time. See this:

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2015


      It was easy and the jam tastes great. The Color is pretty. It was stiff as the first reviewer reported. <br/>I will try 1 1/2 tablespoons of pectin and report back. <br/>Jammin!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pink Guava Jam

    Serving Size: 1 (534 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 397.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 1.6 mg
    Total Carbohydrate 103.5 g
    Dietary Fiber 0.9 g
    Sugars 100.3 g
    Protein 0.2 g

    The following items or measurements are not included:


    dry pectin

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