Select Page
Make your own guava jam at home. Guava jam has a vibrant color, sweet taste, and rustic texture. Bonus, this guava jam recipe has no added pectin.
A jar of Guava jam on a wood with open guavas on the side

Making guava jam at home is totally doable, very fun to do, and is absolutely delicious. This guava jam recipe will guide you in how to turn your fresh guavas into a lovely sweet spread.

Homemade guava jam is so much better than store-bought and it really gives justice to its flavor. Guava is a tropical fruit that can be found in Central America, South America, and the Caribbean. The fruit in itself has a very bland, chalky, taste. However, when mixed with sweeteners the taste really comes out.

Frequently Asked Questions About Guava

How do you remove seeds from guava fruit?

The instructions in this recipe below includes how to remove the seeds. The easiest technique is to mesh the guava through a sieve. The seeds will remain behind and you can use the fruit pulp for the guava jam.

Are guava seeds edible?

Yes, the seeds are edible. However, I’m not a fan of its texture so that’s why I don’t add them.

Does guava have pectin?

The fruit does have pectin. Because of that, this recipe doesn’t include pectin. The natural pectin in the fruit, combined with the sugar, will already give the jam a jelly texture. Maybe not as much as traditional jams, but it gives more justice to the rustic texture of the fruit.

What can you do with guava fruit?

I believe that guava is best when used as a sweet ingredient to anything. I like it as a filling in pastries, but I also like it as a sweet filling in something savory, like this Guava Empanadas recipe. For everyday use, you can spread it on bread or add a few tablespoons to your yogurt.

Guava Jam or Jelly: How to Make Guava Jam without Pectin

The difference between jam and jelly is consistency. Jelly is smoother and usually clear, whereas jam has more structure to it and is less stiff.

The fact that guava already has pectin makes adding pectin unnecessary. The actual texture of your jam will depend on how much you let it stiffens when cooking. The more it stiffens, the harder it will become after letting it rest in the fridge. On the contrary, when you cook it rather quickly and don’t let it stiffens, the texture after letting it rest will be softer. Almost like cream cheese.

BUT….and this is huge! If you warm up guava jam for baking or cooking then it losses the stiffness and becomes a thick sauce. When used as a filling for pastries, it will harden again to a sticky spread texture after getting to room temperature.

How to Make Guava Jam at Home

To make guava jam at home you need, of course, guavas. The guavas have to be very ripe. The way you know they’re ripe is through touch. If the fruit is very soft then you’re good to go. Ripe guavas also have the tendency to have a stronger sweet smell and the skin looks less pretty. It has more dent and discolorations.

You first start by washing your guavas and wiping them clean with a paper towel. Since you’ll be meshing it, you don’t want any dirt to transfer to your fruit mixture. Then you boil them until very soft. You know they’re done when you can stick a fork in it and it slides easily through it.

A jar of Guava jam on a wood with open guavas on the side

Guava Jam Recipe

Make your own guava jam at home. Guava jam has a vibrant color, sweet taste, and rustic texture. Bonus, this guava jam recipe has no added pectin.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Sauces, Relish & Chutneys
Cuisine Latin-American
Servings 1 medium jar


Immersion blender
Airtight Jar


  • ¾ lb. (300 gr) guava ((about 3 guava))
  • 2 cups (400 gr) sugar
  • 3 tbsp. lemon juice
  • Salt (to taste)


  • Wash the guavas and wipe them clean. Place them in a pan and cover them with water.
  • Bring the fruits to a boil over medium heat and cook them until soft. Strain them to remove the water and then add a pan underneath the sieve. Using a fork mesh the fruits to get fruit all fruit pulp out.
  • Add the sugar and lemon juice to the pulp and bring back to a boil over medium heat, stirring often. Keep boiling and stirring until it thickens and get the consistency of mashed potato. Season with salt and transfer to a jar.
  • Store the jar in the fridge. It will thicken even more when placed in the fridge.
Tried this recipe?Let us know how it was!
Request An Invite

Request An Invite

Want to be part of our exclusive community? Add your information below to request an invite and we'll get back to you as soon as possible.

Your request is on its way!