This easy small-batch guava jam recipe is made with two ingredients and doesn't require pectin. All the fresh, sweet, tropical flavor of pink guava is intensified by using a no-cook method.
Instead of guessing whether your jam will gel to the thickness you want, you can have nature do the work for you with a dehydrator.
That way, you won't be disappointed by the wrong ratio of pectin, acid, and sugar, or other problems encountered with cooked jam.
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Here on Maui, with so many microclimates, pink guava is available several times a year. We are certainly spoiled finding it in farmers' markets, on neighborhood trees, and even in the wild.
Wherever you live, choosing the sweetest, ripest fruit for your jam will give you a jump start on swoon-worthy preserves.
Ingredients
The recipe starts with fresh guava puree. The only other ingredient you need is sugar. Why if the list was any simpler, I would be hard-pressed to call it a recipe!
- Guava puree - Homemade is best, but you can buy guava pulp without additives online. Supplier links are in the FAQ below.
- Organic sugar - I like Costco's friendly price on raw cane sugar.
Equipment
I can't remember when I discovered that a dehydrator is the perfect tool for thickening jam. I do know we have enjoyed countless batches of unique, sweet spreads over the years including our Strawberry Roselle Jam.
It's so helpful not to cook your jam over a hot stove, guess at consistency and compromise the delicacy of exotic fruit.
Instead, you concentrate the lovely color and fresh flavor of the produce you use. That's because a dehydrator simply removes water leaving pure, healthy jam.
- Dehydrator - If you're shopping around, you might be interested in the Nesco Snackmaster. This affordable and compact model has served me well for 5 years.
- Dehydrator liner sheets - Fruit roll sheets are designed with a non-stick surface and have a no-spill lip ideal for making jam.
Step by step
Start by stirring together your prepared guava and sugar in a proportion of two parts fruit to one part sugar. This is one recipe you can remember without any notes!
- Mix guava and sugar.
- Spread mixture on a dehydrator liner sheet.
- Dehydrate to desired consistency.
- Guava jam is ready!
Serving suggestions
This delightful spread is utterly delicious on crumpets, toast, biscuits, and the like. Thus, your batch may never make it to the list of recipe ideas below.
However, if you are looking for some other ways to enjoy it, here are some suggestions:
- Cheesecake topping
- Coconut yogurt parfaits
- Over ice cream
- In cream cheese pastries
- Guava cookie bars
- On waffles and pancakes
- Grilling sauce for skewers
- Superfood smoothies
- Italian sodas
Expert tips
- Use homemade or purchased puree made from high-quality, fully ripened guavas.
- Dehydrate at a low temperature.
- Stir jam every hour or so.
- Take note that dehydrators vary and jam will be ready anywhere from 2 to 5 hours.
- Remove jam from dehydrator liners when it's slightly softer than you want the finished preserve to be. It will thicken more in the refrigerator.
FAQ
Online is your best source if you don't make your own homemade guava puree. Look for aseptically packaged, 100 percent pure fruit pulp without additives. Fierce Fruit is dedicated to using non-GMO fruit, pressed at the peak of ripeness. More suppliers like The Fruit Dept are available on Amazon.
Yes absolutely. Just keep the proportion of two parts fruit puree to one part sugar and make as much as you like. Dehydrator trays can be stacked and each average-sized dehydrator liner and tray will hold about 2 cups of jam.
Yes. Because this recipe doesn't require pectin, you can reduce the amount of sugar or even leave it out entirely for an unsweetened, tart, and wholesome fruit spread.
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📖 Recipe
Guava Jam Recipe
Equipment
- Dehydrator Liner Sheet
- Dehydrator
Ingredients
- 2 cups guava puree - unsweetened
- 1 cup raw cane sugar
Instructions
Blend fruit with sugar
- Place guava puree and sugar in a bowl. Stir to blend until uniform.
Dehydrate jam
- Place a fruit roll-up liner or non-stick sheet made to fit your dehydrator on the drying tray.
- Pour mixture onto the liner and spread evenly.
- Dehydrate at 135 degrees. Stir every 2 hours and let jam thicken to desired consistency. I usually let mine go about 4 hours.
Store
- Transfer thickened jam to jars. Refrigerate and keep up to 3 months. Guava jam may also be frozen for 6 months.
Notes
- Make or purchase guava puree from fully ripened fruit. It should be unsweetened and free from any additives.
- Dehydrate at a low temperature, no higher than 135 degrees, to preserve color and flavor.
- Stir jam every hour or so to lift moister areas to the surface.
- Take note that dehydrators vary and jam will be ready anywhere from 2 to 5 hours.
- Remove jam from dehydrator liners when it's slightly softer than you want the finished preserve to be. It will thicken more in the refrigerator.
- Refrigerator - Up to 3 months.
- Freezer - For 6 months.
- Note - Sugar is a natural preservative. Jam made with less sugar won't last as long in the refrigerator. Jam made without any sugar should be treated as fresh food and should be consumed in a week. Both can still be frozen for up to 6 months.
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