Easy two-ingredient Guava Jam Recipe without pectin or cooking. Preserve your exotic fresh fruit flavor and natural color with a new foolproof method. Let a dehydrator do all the work for you. Makes 1 ½ cups jam per batch.
1cupsugarorganic, raw evaporated cane sugar preferred
Instructions
Blend fruit with sugar
Place 2 cups guava puree and 1 cup 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 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.
Store
Transfer thickened jam to jars. Refrigerate and keep for up to 3 months. Guava jam may also be frozen for 6 months.
Notes
EquipmentHere are two links to affordable equipment that has served me well:Nesco Snackmaster Pro DehydratorNon-stick Liner SheetsIngredientsUse homemade guava puree or purchased guava puree made from fully ripened fruit. It should be unsweetened and free from any additives.PreparationDehydrate at a low temperature, no higher than 135 degrees, to preserve the beautiful color and flavor of pink guava jam.Stir jam every hour or so to lift moister areas to the surface.Take note that dehydrators vary, and guava 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.StorageRefrigerator - Up to 3 months.Freezer - For 6 months.Sugar-Free Guava JamYou can turn this into a sugar-free guava jam recipe if you like. 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.Note - Sugar is a natural preservative. Jam made with less sugar won't last as long in the refrigerator. Jam made without sugar should be treated as fresh food and consumed in a week.