Guava Preserves (Printable Version)

Sweet tropical guava spread with thick, luscious texture. Ideal for toast, cheese pairings, or dessert fillings.

# What You Need:

→ Fruit

01 - 3.3 pounds ripe guavas, approximately 10 to 12 medium fruits

→ 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. Quarter each fruit 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 to 20 minutes until fruit becomes tender.
03 - Mash softened guavas with a potato masher or briefly blend for a smoother consistency.
04 - Press mixture through a fine sieve or food mill to eliminate remaining seeds and achieve smooth pulp.
05 - Return pulp to saucepan. Add sugar and lemon juice, stirring thoroughly to incorporate.
06 - Bring mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
07 - Lower heat to medium and simmer, stirring frequently, for 35 to 45 minutes until preserve reaches jam-like consistency. Test readiness by placing a small amount on a chilled plate—if it wrinkles when pushed, cooking is complete.
08 - Skim off any accumulated foam from preserve surface as needed during cooking.
09 - Pour hot preserve into sterilized glass jars, leaving 0.25 inch headspace. Seal immediately. Cool completely before refrigerating for up to 3 months, or process in boiling water bath for extended shelf life.

# Expert Advice:

01 -
  • It tastes like bottled sunshine and pairs with everything from morning toast to midnight cheese plates.
  • You'll feel genuinely accomplished watching thin fruit juice transform into glossy, thick preserves through your own work.
  • This is vegan, gluten-free, and requires just four simple ingredients—no pectin anxiety required.
02 -
  • Don't skip the sieving step thinking you can work around it—those seeds will end up in your preserve and ruin the silky texture you've worked toward.
  • The preserve will seem thin at first, but it continues to thicken as it cools, so stop cooking a minute before you think it's ready rather than overshooting and ending up with guava candy.
03 -
  • Chill your testing plate in the freezer before you start cooking—a cold surface shows you the true set better than a room-temperature one.
  • If you prefer chunkier preserve, reserve some cooked guava pieces before sieving and fold them back in at the very end for texture and visual appeal.
Go Back