Guava Preserves (Printable)

Luscious, thick guava preserve ideal for toast, cheese pairings, or dessert fillings with sweet tropical flavor.

# What You'll Need:

→ Fruit

01 - 1.5 kg ripe guavas, approximately 10-12 medium guavas, washed and quartered

→ Sweetener

02 - 3.5 cups granulated sugar

→ Acidity

03 - 2 tablespoons fresh lemon juice

→ Water

04 - 1 cup water

# How to Make It:

01 - Wash guavas thoroughly under running water. Cut into quarters and remove seeds using a spoon, preserving as much flesh as possible.
02 - Place guava flesh and water in a large saucepan. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15-20 minutes until fruit becomes tender and breaks down easily.
03 - Mash the softened guavas using a potato masher or blend briefly for a smoother consistency, depending on desired texture.
04 - Press the mashed mixture through a fine sieve or food mill to remove remaining seeds and achieve a smooth, uniform pulp.
05 - Return the strained pulp to the saucepan. Add granulated sugar and fresh lemon juice. Stir thoroughly until sugar dissolves completely.
06 - Place saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking and ensure even cooking.
07 - Reduce heat to medium and simmer while stirring frequently for 35-45 minutes until mixture reaches jam-like consistency. Test readiness by placing a small amount on a chilled plate; it should wrinkle when pushed with your finger.
08 - Skim away any foam that rises to the surface during cooking using a spoon or skimmer.
09 - Pour hot preserves into sterilized glass jars, leaving 0.25 inch headspace at the top. Seal jars immediately with lids and allow to cool completely at room temperature.

# Expert Suggestions:

01 -
  • It tastes like you spent hours perfecting something precious, but honestly the process is mostly just waiting for fruit to do its thing.
  • One batch becomes three jars of the kind of gift people actually want to receive.
  • You'll find yourself making excuses to use it—cheese boards, swirled into yogurt, on warm croissants at breakfast.
02 -
  • The cold plate test is non-negotiable—I learned this the hard way when I guessed and ended up with guava syrup instead of preserves, which was delicious but definitely not jam.
  • Don't skip the sieving step thinking you'll save time; that's where the magic texture lives, and rushed batches always taste like you rushed them.
  • Sterilized jars matter because botulism is real, but also because properly sealed jars let you feel like you've accomplished something important.
03 -
  • Buy guavas when they're abundant and affordable, then freeze the quarters before cooking—you can make this preserve any time of year and it tastes exactly the same.
  • If your preserves don't set up as thick as you'd hoped, you can always add a tablespoon of powdered pectin mixed with a little sugar and reheat it gently, though I've never actually needed to do this with guavas.
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