Guava Preserves (Print View)

Thick, sweet tropical guava spread ideal for toast, cheese plates, and dessert fillings.

# Components:

→ Fruit

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

→ Sweetener

02 - 700 g granulated sugar, about 3.5 cups

→ Acidity

03 - 2 tablespoons fresh lemon juice

→ Water

04 - 1 cup water

# Directions:

01 - Wash the guavas thoroughly, then cut them into quarters. Remove seeds using a spoon, reserving 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 to 20 minutes until the fruit is soft.
03 - Mash the softened guavas with a potato masher or blend briefly for a smoother texture.
04 - Press the mixture through a fine sieve or food mill to remove any remaining seeds and obtain a smooth pulp.
05 - Return the pulp to the saucepan. Add sugar and lemon juice. Stir well to combine.
06 - Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
07 - Reduce heat to medium and simmer, stirring frequently, until the mixture thickens to a jam-like consistency, approximately 35 to 45 minutes. Test by placing a small amount on a chilled plate; if it wrinkles when pushed, it is ready.
08 - Skim off any foam as needed.
09 - Pour the hot preserves into sterilized jars, leaving one-quarter inch headspace. Seal immediately. Let cool and store in the refrigerator for up to 3 months, or process in a boiling water bath for longer storage.

# Expert Advice:

01 -
  • It transforms simple guavas into something that tastes like you've been perfecting it for years, when really you just followed your instincts.
  • Once you make this, you'll stop buying expensive jars from specialty shops and start feeling genuinely proud of what you're spreading on toast.
02 -
  • Don't skip the sieving step thinking you'll save time—those tiny seeds sneak through if you're not careful, and they'll wreck the texture of an otherwise perfect preserve.
  • The wrinkle test is real and reliable; I learned this the hard way by guessing and ending up with something either too runny or too thick, but once you know the trick, you'll never guess again.
03 -
  • If you want a chunkier preserve, reserve a handful of guava pieces and fold them back in after sieving—you'll have texture and smoothness in the same bite.
  • Invest in a good food mill if you make preserves more than once; it transforms the work from tedious to almost meditative, and your results will be consistently beautiful.
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