Luscious Thick Guava Preserves (Printable)

Luscious thick guava spread perfect for toast, cheese pairings, and dessert fillings with sweet tropical aroma.

# What You'll Need:

→ Fruit

01 - 3.3 pounds ripe guavas, about 10 to 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 running water. Cut each guava into quarters and 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 over high heat, then reduce heat to medium-low and simmer for 15 to 20 minutes until the fruit becomes soft and easily breaks apart.
03 - Mash the softened guavas using a potato masher or blend briefly using an immersion blender for a smoother texture. Do not over-blend to maintain some texture.
04 - Press the fruit mixture through a fine sieve or food mill to remove any remaining seeds and achieve a smooth, uniform pulp consistency.
05 - Return the strained pulp to the saucepan. Add granulated sugar and lemon juice. Stir well to combine all ingredients evenly.
06 - Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent the bottom from sticking to the saucepan.
07 - Reduce heat to medium and simmer while stirring frequently for 35 to 45 minutes until the mixture reaches a jam-like consistency. Test readiness by placing a small amount on a chilled plate; if it wrinkles when pushed with a spoon, the preserve is ready.
08 - Skim off any foam or impurities that rise to the surface during cooking using a clean spoon.
09 - Pour the hot preserve into sterilized glass jars, leaving 0.25 inch headspace at the top. Seal immediately with lids. Allow to cool completely at room temperature before storing.

# Expert Advice:

01 -
  • It transforms simple fruit into something elegant enough to gift or serve alongside creamy cheese.
  • Once you taste homemade guava preserves, store-bought versions feel thin and forgettable by comparison.
02 -
  • Undercooked preserves will ferment or mold; overcooked ones turn hard and bitter—that wrinkle test on the cold plate is the difference between success and disappointment.
  • Sterilized jars aren't optional; one overlooked jar can spoil an entire batch, so run them through the dishwasher or boil them for 10 minutes beforehand.
03 -
  • Cook your preserves one batch at a time rather than doubling—larger volumes cook unevenly and inconsistently.
  • Save a few guava seeds; they add subtle texture and flavor if folded in whole before jarring.
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