Guava Preserves (Printable)

Sweet, thick tropical guava spread ideal for toast, cheese pairings, and desserts.

# What You'll Need:

→ Fruit

01 - 1.5 kg ripe guavas, about 10-12 medium guavas

→ 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 cold 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, then reduce heat and simmer for 15-20 minutes until the fruit is completely soft.
03 - Mash the softened guavas with a potato masher or blend briefly for a smoother texture, depending on desired consistency.
04 - Press the mixture through a fine sieve or food mill to remove any remaining seeds and obtain a smooth, uniform pulp.
05 - Return the pulp to the saucepan. Add sugar and lemon juice. Stir well until sugar is fully dissolved and mixture is evenly combined.
06 - Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking and ensure even heat distribution.
07 - Reduce heat to medium and simmer, stirring frequently, for 35-45 minutes until the mixture reaches a jam-like consistency. Test by placing a small amount on a chilled plate—it is ready when it wrinkles when pushed.
08 - Skim off any foam that rises to the surface during cooking using a clean spoon.
09 - Pour the hot preserves into sterilized glass jars, leaving 0.25 inch headspace. Seal immediately with lids. Allow to cool completely before storing in the refrigerator for up to 3 months, or process in a boiling water bath for extended shelf life.

# Expert Tips:

01 -
  • It transforms humble fruit into something elegant enough to serve alongside fancy cheese boards or tuck into pastries.
  • The whole house fills with this intoxicating tropical aroma that lingers for days, reminding you of your own kitchen triumph.
  • Once you taste homemade guava preserve, the store-bought versions feel thin and forgettable by comparison.
02 -
  • The sieving step isn't optional if you want that silky, elegant texture—trying to skip it will leave you with a grainier preserve that feels slightly off no matter how good it tastes.
  • Guavas naturally contain pectin, but their seeds have even more; if you're removing too many seeds early, you're losing setting power, which is why the sieve method works better than just blending everything together.
  • That wrinkle test on the cold plate will save you from either undercooking the preserve (so it never sets) or cooking it too long (making it almost leathery); trust it completely.
03 -
  • Sterilize your jars properly by running them through a hot dishwasher cycle immediately before filling, or boiling them for 10 minutes; this prevents any unwanted fermentation and ensures your hard work stays preserved.
  • The lemon juice does more than add tang—it's the secret ingredient that helps guava preserve reach proper thickness faster and makes the color more vibrant; don't skip it thinking you're simplifying the recipe.
  • If your preserve seems too thick after cooling (which can happen), simply stir in a tablespoon of warm water at a time until you reach the consistency you love; there's no shame in adjusting after the fact.
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