Guava Preserves (Print version)

Luscious, thick guava spread perfect for toast, cheese pairings, or desserts. Sweet, tropical, and aromatic with delightful texture.

# What You Need:

→ Fruit

01 - 3.3 pounds ripe guavas, about 10-12 medium, quartered and seeded

→ Sweetener

02 - 3.5 cups granulated sugar

→ Acidity

03 - 2 tablespoons fresh lemon juice

→ Water

04 - 1 cup water

# How to Make:

01 - Wash guavas thoroughly and cut into quarters. Remove seeds with a spoon, preserving as much flesh as possible.
02 - Combine guava flesh and water in a large saucepan. Bring to boil, then reduce heat and simmer 15-20 minutes until fruit softens.
03 - Mash softened guavas with a potato masher or blend briefly for smoother texture.
04 - Press mixture through fine sieve or food mill to remove remaining seeds and obtain smooth pulp.
05 - Return pulp to saucepan. Add sugar and lemon juice, stirring well to combine thoroughly.
06 - Bring mixture to boil over medium-high heat, stirring constantly to prevent sticking.
07 - Reduce heat to medium and simmer, stirring frequently, for 35-45 minutes until jam-like consistency forms. Test by placing small amount on chilled plate—if it wrinkles when pushed, it is ready.
08 - Skim off any foam from surface as needed during cooking.
09 - Pour hot preserves into sterilized glass jars, leaving 0.25 inch headspace. Seal immediately. Cool completely before refrigerating.

# Expert tips:

01 -
  • This preserve hits that sweet spot between thick enough to spread and silky enough to melt on your tongue, which honestly takes trial and error to nail.
  • The lemon juice keeps it from tasting one-dimensional, adding brightness that makes you reach for another spoonful without quite knowing why.
  • It's naturally vegan and gluten-free, so you can serve it to almost anyone without the usual accommodation dance.
02 -
  • The wrinkle test is non-negotiable—I've made runny preserves twice by guessing, and there's no way to salvage them once they're jarred.
  • Sterilizing your jars actually matters because moisture and bacteria will wreck everything, so either run them through the dishwasher right before or boil them for 10 minutes.
  • The mixture will look thinner than you think it should be while it's hot, but it thickens significantly as it cools, so resist the urge to keep cooking it longer.
03 -
  • If your preserve doesn't set properly, don't panic—you can always rebatch it by returning it to the saucepan, adding a tablespoon of lemon juice, and cooking it down further until it passes the wrinkle test again.
  • Keep your jars, lids, and ladle in hot water while you're cooking so everything stays warm and seals properly when you fill them.
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