Guava jam

October 5, 2017
guava jam

This guava jam is delicious served with freshly made farmer’s bread.

More information about guavas:

Guavas need moist soil and sunlight to help them grow. It’s best to eat them with the skin on because of the vitamins stored inside – the outer skin can be rough, often with a bitter taste, or it can be soft and sweet. The skin can be of any thickness but is usually green before maturity. It turns yellow or maroon as the fruit ripens and the flesh becomes beautifully soft.

Guava jam

Serves: Makes 900g
Cooking Time: 30 mins


  • 250ml (1 cup) water
  • 5ml (1 tsp) lemon juice
  • 330g brown sugar
  • 5 guavas, peeled and seeded



Heat a large pot over medium-high heat with the water, lemon juice and sugar. Stir until the sugar has dissolved, then bring to a boil until the syrup starts to thicken, about 15 minutes. Remove from heat.


Roughly chop the guavas and add to the syrup. Place the pot back over medium heat and allow to simmer until the guavas are soft, about 15 minutes. Remove from the heat and blitz in a blender until thick and smooth. Pour into sterilised jam jars.

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