Guava Jam Recipe

[box]Also check – Whole wheat chocolate cake recipe[/box]
My mom always made this jam whenever we couldn’t finish the guava before they became fully ripened. Guava jam or jelly tastes awesome when it is made from fully ripened soft guava. Hard ripe guava which we love to eat, gives little bitter taste to this recipe.

Types of Guava used to make guava jam

A ripe guava tastes like mellow and mildly sweet, but if you eat it raw, it tastes like astringent 🙂  I have used the fully  ripened white, fleshy guava to make this jelly. This jelly can also be made from red fleshy guava. The only difference is guava should be fully ripe and soft to make this jelly. Otherwise it will taste bitter.

[ingredients title=”Ingredients used to make Guava jam /jelly”]

• 6-7  ripe soft guavas (around 750 gms). It is important that the guavas are ripe and soft. That gives a nice flavor and sweetness to the jam. Ripe guavas are easier to cook and get easily melted.
• Sugar – I use sugar according to pulp I extract from guavas. In this recipe I have extracted around 3 cups of guava pulp, so I have added 3 cups of sugar.
• Lemon juice – I added 1 tablespoon of lemon juice for each cup of guava pulp I extract. Here as I said, I have extracted 3 cups of guava pulp so I have added 3 tablespoon of lemon juice.
• 5 cups of water.
• 1 pinch of saffron strand (kesar).
• ½ teaspoon salt (optional) I like my jam with little salt but my kids don’t 🙂 In this recipe, I didn’t add salt.

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[directions title=”Step By Step Method To Make Guava Jam / Jelly”]

1. Wash the guava and remove the dirt from it.
2. Cut the guava into small pieces. Add 5 cups of water and boil it in a pan. Small pieces will make the guava easier to cook.
3. Boil it for 10 – 15 minutes, or until it becomes very soft and pulpy.
4. Now mash it nicely.
5. Strain it through strainer to extract all the juice and pulp from cooked guavas. Straining will remove all seeds, skin and thread out of it.
6. Measure the extract with a cup and take it in a container. I have extracted around 3 cups of guava pulp and juice.
7. Add lemon juice and mix it nicely
8. For each cup of extracted mixture, I add 1 cup of sugar. So here, I have added 3 cups of sugar to extracted pulp juice mixture.
9. Add saffron strand.
10. Keep the mixture of guava juice pulp extract, lemon juice, sugar and saffron and bring to a boil.
11. Stir it continuously with ladle to avoid jam from hardening.
12. Cook it for 20 – 25 minutes and bring it to rolling boil. Bringing your jam to rolling boil point means to boil it rapidly with bubbles all over and it doesn’t stop or slow when stirred.
13. Once rolling boiling starts and if it seems like the drops of spatula are starting to become less drop-like. It is time to check if the jam is ready to set.
14. Put the pan off the heat and drop little jam in ice cold water. If it sets and doesn’t dissolve in water, your jam is done.
15. Remove the scum and pour it in dry clean bottle. Let it cool down completely and then only close the lid.
16. Enjoy this tasty homemade guava jam with bread, bun, roti, paratha or chapatti. Enjoy …….

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