Guava Jam
By Leena Hegde, Puttanamane
Sweet and tropical flavour guava jam is a delicious way to preserve guava to enjoy later. When there are plenty of ripe fresh fruits, making a guava jam is the perfect way to preserve them. Any variety, pink, red, or white guava can be used to make jam.
Prep time
15 mins
Cook time
15 mins
Cool off time
NA
Total time
30 mins
Course
Side dish
Diet
Vegan, Vegetarian
Difficulty level
Easy
Servings
1.5 cups
Ingredients
-
500g guavas
- ½ cup jaggery or as required
- 1 tablespoon lemon juice
- ½ cup water
Cookware / Utensils
-
Pan
- Bowl or plate
- Spoon
- Mixer
Instructions
Instructions
- Wash and chop guavas.
- Take the chopped guavas in a mixer / blender jar.
- Add ½ cup water and grind / blend them to a soft pulp.
- Add pulp to a strainer placed on top of a thick pan.
- Using a thick spoon, stir the pulp so that the smooth pulp is extracted in the pan.
- Add jaggery and lemon juice. Mix well.
- Cook on a medium flame, while stirring frequently.
- Let it boil for about 15 -20 minutes. Make sure to stir frequently.
- Switch off the flame and allow it to cool.
- Once cooled, store it in an air-tight container.
Step by step guide
How to make guava jam
1. Wash and chop guavas.
2. Take the chopped guavas in a mixer / blender jar. Add ½ cup water and grind / blend them to a soft pulp. Do not grind too much as then seeds also get ground.
3. Add pulp to a strainer placed on top of a thick pan. Using a thick spoon, stir the pulp so that the smooth pulp is extracted in the pan.
4. Add jaggery and lemon juice. Mix well.
5. Cook on a medium flame, while stirring frequently.
6. Let it boil for about 15 -20 minutes. Make sure to stir frequently.
7. Switch off the flame and allow it to cool.
8. Once cooled, store it in an air-tight container.
Notes
-
This sweet tangy guava jam can be paired with tellevu, dose, roti, and chapati.
- Storage: Let the jam cool down completely before transferring to a jar. Store the jam in a clean and dry jar. Keep it in clean, cool and dry place. Use clean and dry spoon to scoop out.
- Shelf life: This jam stays good for about a week or two at room temperature. For longer shelf life boil the fruit puree for more 15-20 minutes until it reduces to ¼. However, the shelf life depends on climate and room temperature condition.
