Hello! Making guava jam from discount fruit is a wonderful way to prevent food waste while stocking your pantry with something truly special. Overripe or discounted guavas are actually fantastic for jam making because their natural sweetness and tropical aromatics are at their peak.
Here is a reliable, step-by-step master recipe along with exact ratios and preservation methods for both canning and freezing.
Ingredients and Ratios:
- 4 cups strained guava pulp (yielded from approximately 2.5 to 3 pounds of fresh guavas)
- 3 cups granulated white sugar (this represents a ratio of roughly 75% sugar to fruit pulp by volume or weight, which ensures a safe water activity level, proper gel structure, and balanced sweetness)
- 2 tablespoons freshly squeezed lemon or lime juice (essential to lower the pH for safe preservation and to activate the natural pectin)
Step 1: Preparing the Fruit and Extracting Pulp
Thoroughly wash the guavas and trim off the stem and blossom ends. Cut the fruit into small chunks. Place the pieces into a large pot with roughly 1/2 cup of water just to keep the fruit from scorching. Cover and simmer over medium-low heat for 15 to 20 minutes until the fruit is completely soft.
Step 2: Straining the Seeds
Guava seeds are very hard and must be removed. Pass the cooked fruit through a food mill fitted with a fine disc, or press it firmly through a fine-mesh stainless steel sieve using the back of a ladle. Measure out 4 cups of the smooth puree for your batch.
Step 3: Cooking the Jam
In a wide, heavy-bottomed pot, combine the 4 cups of guava puree, 3 cups of sugar, and 2 tablespoons of lemon juice. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a rolling boil, stirring continuously along the bottom and sides with a silicone spatula to prevent sticking.
Cook until the jam reaches the gel stage at 220 degrees Fahrenheit (104.5 degrees Celsius) on a digital thermometer, or until a small spoonful dropped onto a chilled plate wrinkles when pushed with your finger after one minute. Remove from heat immediately.
Long-Term Storage Instructions:
Option A: Water Bath Canning (Shelf Life: 12 to 18 Months)
1. Ladle the hot jam directly into warm, sterilized half-pint canning jars, leaving 1/4 inch of headspace at the top.
2. Wipe the jar rims with a clean, damp paper towel to ensure a solid seal. Place the lids on top and tighten the screw bands until fingertip-tight.
3. Submerge the jars into a boiling water bath canner with at least 1 inch of water covering the tops. Process in boiling water for 10 minutes (adjusting for altitude if necessary).
4. Carefully remove the jars and allow them to cool undisturbed on a towel for 12 to 24 hours. Check that the lids have popped and sealed securely. Store sealed jars in a cool, dark pantry for 12 to 18 months.
Option B: Freezer Jam Storage (Shelf Life: Up to 12 Months)
1. Allow the cooked jam to cool down to room temperature.
2. Ladle the jam into clean, freezer-safe containers or straight-sided glass freezer jars, making sure to leave 1/2 inch of headspace to accommodate expansion during freezing.
3. Secure the lids tightly, label with the date, and freeze. Frozen guava jam retains optimal flavor and color for up to 12 months. Defrost in the refrigerator before using, and keep refrigerated for up to 4 weeks after thawing.
