Guava Jam - Mermelada de Guayaba

I usually wait all year to make guava jam because guavas (known as guayabas, here in Bolivia) are only available seasonally and for a very short time. But this year I got smart. I bought a lot of guavas, washed them, and froze them whole. Many fruits don't freeze well. They turn mushy and dark. But guavas freeze well. So I've been enjoying taking out a few guavas here and then and using them to make juice, yoghurt, ice cream, and my favorite, guava jam.


10 ripe pink guavas
1 and 1/2 cups brown sugar
1 small lime
1 tbsp. dry pectin
1 cup of water


Wash your guavas with a brush and liquid disinfectant (you're going to want to save the skins). Cut off both stem ends. Slice each guava in half.

With a spoon, carefully scoop out the fruit pulp and seeds, leaving a thin layer of pink pulp on the skins. Cut the pulp into smaller pieces if necessary. Place the pulp and seeds into a pot.

Add 1 cup of water, sugar, and pectin (if you do not have pectin readily available, dissolve 1 tbsp. flavorless gelatin into 1 tbsp water and add). As you bring the guavas to a boil, mash them, stirring constantly. Guava seeds are bitter, so as you stir and mash them, try not to do so with so much force that you break the seeds. Boil and stir for about 20 minutes.

Squeeze the lime juice into the guava jam.

Lower the heat and simmer for about 20 additional minutes until the water has evaporated and your guavas have completely cooked. Their color will intensify and become a deep coral color. When the guava jam resembles a smooth sauce, remove from stove.

Place a mixing bowl under a strainer and pour the guava jam into the strainer. Using a spoon, force the sauce through the strainer, leaving the seeds behind.

Pour guava jam into sterilized jars and seal. Boil in a deep pot that allows the water to cover the jars completely (about 1 inch over the jars) for about 10 minutes. Carefully remove the jars from the pot and set them onto a towel to cool. After a few minutes, you'll hear the lids pop. This means they are now sealed airtight. Cool completely and store.

Are you wondering why I made you keep the guava skins? Place them in a ziplock bag and freeze them. Next time you have company, treat them to this dessert: Try this recipe for casquitos de guayaba!

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Oct 05, 2014
guava freezer jam
by: Sara from California

I'd love to make your recipe for guava jam but want to make it freezer jam. Any changes I should make?

Oct 23, 2013
thank you
by: martha ascanio

thank you for sharing !!!

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