Guava Jam

Guava fruitGuava Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Guava Jam Ingredients

4 cups strained or mashed or pureed guava
4 teaspoons calcium water
¼ cup lemon or lime juice (if guava is sweet)
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 teaspoons Pomona’s Pectin powder

Guava Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Option A: Peel guavas and cut in pieces or cut unpeeled guavas in half and scoop out pulp. Place pulp or pieces in sauce pan with a little water. Bring to a boil then turn down heat. Simmer, stirring occasionally, until fruit is soft. Strain softened pulp through a food mill or sieve to remove seeds. Seeds are very hard and must be removed.

2. Option B: Cut guavas in half and scoop out the center area containing the seeds. Seeds are very hard and must be removed. Then scoop out the rest of the guava pulp and mash if soft or puree with blender or food processor if firm.

3. Measure guava pulp into sauce pan.

4. Add calcium water and lemon juice or lime juice (if needed), and mix well.

5. Measure sweetener into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

The guava photo is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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10 thoughts on “Guava Jam

  1. I would love to try this but I cannot find guavas in my area. If I substituted with guava juice, what amendments would I need to make in order for it to set?

    • If you wanted to make a Guava Jelly, you would just need to adjust the calcium water and pectin to 5 teaspoons each.
      Happy jamming!

  2. I just made a batch and added in a handful of dried crushed hibiscus flowers as well as 2oz of creme de violette. The result was incredible….and so pretty with an intense ruby red color.

    Did another batch and added orange juice, maraska maraschino liquer and amaretto….again, very delicious.

    But the one with hibiscus was by far my favorite

  3. I made this jam last year and the end result was very thick. About a third of the jars spoiled. What went wrong? I have made many other of your recipes with good results.

    • Hello Jon,

      It could be that your fruit had less liquid than anticipated and thus resulted in a more firm consistency.

      Not sure why 1/3 of your jars spoiled, where were they stored? Due to the low sugar aspect of Pomona’s Pectin, they are intended to be eaten within a year.


  4. Ball says online that their lids no longer need to be boiled or even heated. That it is something you do not want to do! Plus Guava seeds are good for you. I eat them whole all the time, seeds and all, this is how they are meant to be eaten. I wonder if I can leave them in?

    • Hi Laura,
      Yes, we are aware of Ball’s new research on the lids and that you don’t need to heat them. We haven’t changed our directions on this yet. Our understanding is that it is still fine to warm them; you don’t want to boil them though. So it is your choice how you treat the lids.

      If you like to eat the guava seeds, we think it would be fine to leave them in the jam. It is not something we have done, so can’t say for sure. All the recipes we’ve seen call for removing the seeds.

      If you do make the jam with the seeds would love to hear your results.

      I hope this helps. Thanks for using Pomona’s Pectin — and happy jamming.

        • Dear Lucille,
          As we say in the recipe, you don’t want to leave the seeds in when you make jam. They are too hard. We give you two ways of removing them.

          We aren’t experts in the nutrition of guava seeds and would not recommend making jam with the seeds in the jam.

          I hope this helps.

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