This easy small-batch guava jam recipe is made with just two ingredients. All the fresh, sweet, tropical flavor of guava is intensified by using a no-cook method.
If you have been out foraging and have bushels of fresh fruit, you definitely want to know about this game-changing technique. If not, you'll be happy to know you can take a shortcut by starting with ready-made guava puree.
The recipe doesn't require pectin, and instead of guessing whether your homemade jam will gel to the thickness you want, you let nature do the work for you with a dehydrator.
That way, you aren't disappointed by the wrong ratio of pectin, acid, and sugar, or other problems encountered with cooked jam.
⭐ Why it works
- Exotic tropical flavor and lovely color.
- Simple and healthy all-natural, 2-ingredient recipe.
- No pectin means an easy recipe that allows sugar to be adjusted.
- Works with store-bought or homemade fruit puree.
- No cook method for the freshest taste.
- Dehydrator for foolproof consistency.
🌈 What is guava?
Psidium guajava is a tropical fruit native to Southern Mexico and tropical America and a member of the myrtle family. It's known for its sweet and tart taste as well as a beautiful fragrance that fills the air as it ripens.
While guavas may come in a range of colors, the exterior of the fruit is typically yellow or green when ripe, depending on the variety.
Wherever you live, choosing the sweetest, ripest fruit will give you a jump start on swoon-worthy preserves.
Then you can be confident using any variety to make homemade jam. The same goes for my stunning 10-Minute Guava Syrup.
👩🏼🌾 How to choose guavas
Choose whole fruits when making your own fresh guava puree before making homemade jam. They should have a noticeable, pleasant fragrance and yield to the touch when pressed gently. That way, you are assured of sweet guava recipes with outstanding flavor.
Blemishes are common, so a few brown spots are ok. However, pass up fruit showing any insect bites, and trim away rotting skin. You can leave the rest of the skin on, and your fruit should be soft inside.
One of the great things about this particular recipe is you don't have to use underripe fruit in an attempt to increase the amount of pectin in the preserves.
When you use a dehydrator to thicken jam, all the guesswork is removed and it's as simple as turning off the machine when your sweet guava preserve is the consistency you desire.
I can't remember when I first discovered that a dehydrator is perfect for making thick jams without pectin or cooking. I do know we have enjoyed countless batches of unique, sweet preserves over the years, including our Strawberry Roselle Jam.
It's so satisfying not to slave over a hot stove, guess at proportions or timing, or compromise the delicacy of exotic fruit. Instead, you concentrate the fruits lovely color and fresh flavor. That's because a dehydrator simply removes water leaving pure, healthy jam.
Starting with fresh guava puree makes the recipe a dream because it's fail-safe, and you don't have to fuss with several processing steps. You just stir and go.
Plus, if you have ever sliced open this amazing perfumed fruit and wondered what to do about all the seeds, you'll be happy to know that both homemade and ready-made guava puree are seedless.
The only other ingredient is sugar. Why if the list were any shorter, I would be hard-pressed to call it a recipe!
- Guava puree - Homemade is best, but you can buy ready-made without additives online. Supplier links are in the FAQ section below.
- Organic sugar - I like Costco's friendly price on raw cane sugar.
Start by stirring together your fruit puree and sugar in a proportion of two parts fruit to one part sugar. This is one recipe you can remember without any notes!
- Mix puree and sugar.
- Spread the mixture on a dehydrator liner sheet.
- Dehydrate to desired consistency.
- Your guava jam is ready!
🥞 Serving suggestions
Homemade guava preserves are utterly delicious on crumpets, toast, biscuits, and scones. 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 this delightful tropical spread, , here are some suggestions:
- Use it as a topping for cheesecakes and festive ice cream sundaes.
- Layer it with coconut yogurt and granola for breakfast parfaits.
- Use it as a filling in cream cheese pastries and flaky turnovers.
- Bake it in thumbprint jam cookies and shortcrust cookie bars.
- Spread it on waffles, french toast and pancakes.
- Mix it into a grilling sauce for veggie kabobs and barbecue Seitan Skewers.
- Blend it into superfood smoothies to add extra sweetness.
👩🏻🍳 Expert tips
- Select homemade or purchased puree made from high-quality, fully-ripened fruit.
- Dehydrate at a low temperature.
- Stir every hour or so while dehydrating.
- Note that dehydrators vary, and guava jam will be ready anywhere from 2 to 5 hours.
- Remove your jam from dehydrator liners when it's slightly softer than you want the finished preserve to be. It will thicken more in the refrigerator.
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.
Yes, you can absolutely turn this into a sugar-free guava jam recipe. Because this recipe doesn't require pectin, you can reduce the amount of sugar, substitute alternative sweeteners, or even leave them out entirely for an unsweetened, tart and wholesome fruit spread.
🍹More guava recipes
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Easy Guava Jam Recipe
- Dehydrator Liner Sheet
- 2 cups guava puree 100 percent fruit unsweetened
- 1 cup sugar organic, raw evaporated cane sugar preferred
Blend fruit with sugar
- Place 2 cups guava puree and 1 cup sugar in a bowl. Stir to blend until uniform.
- Place a fruit roll-up liner or non-stick sheet made to fit your dehydrator on the drying tray.
- Pour the fruit and sugar mixture onto the liner and spread it evenly.
- Dehydrate at 135 degrees. Stir every 2 hours and let it thicken to desired consistency. I usually let mine go for about 4 hours.
- You can remove dehydrated jam from the trays when it is slightly thinner than you want the finished spread to be. It will thicken more when it is refrigerated.
- Transfer thickened jam to jars. Refrigerate and keep for up to 3 months. Guava jam may also be frozen for 6 months.