Venezuelan Guava Jam

Jump to Recipe

This homemade guava jam is honestly one of the easiest and most flavorful things you can make in your kitchen. All you need are ripe guavas, sugar, and a bit of water. That’s literally it. No pectin, no fancy ingredients, no complicated steps. Just tropical fruit, slow-cooked until it’s perfect.

Six glass jars filled with guava jam on a white cloth, set on a wooden surface.

This naturally vegan and gluten-free jam is delicious when spread on toast, paired with white cheese, or used as a filling for your favorite desserts. And the best part? I’m going to show you how to preserve it in canning jars so you can enjoy it for up to 18 months or give it as a homemade present.

A white bowl filled with ripe yellow guavas sits on a wooden surface, with two guavas beside it.

As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.

A glass bowl oguava puré with two guavas beside it on a striped cloth.

Here you’ll find..

The smell of guava…
What you'll need
How to make this guava jam
Your questions answered
You might also love
Venezuelan Guava Jam

A wooden spoon stirs thick guava jam in a black pot on a stovetop.

The smell of guava…

Guava jam is one of those flavors that instantly takes me back to Caracas, where I was born and raised. I grew up with guava jam on our table. It was just always there, you know? Years later, when my dad married Gioyita, I discovered a whole new version of this jam: hers.

Gioyita is an incredible cook. She has this natural gift for making everything taste absolutely amazing without overcomplicating things. One of her specialties is this smooth, golden-brown guava jam that she also uses to make the most delicious guava tart.

I remember, as if it were yestarday, the day someone gifted me a basket of guavas. Pure gold there in Southern California, where I used to live. The moment I saw them, I knew exactly what I had to do. I immediately emailed Gioyita for her recipe, and she replied right away with the most important piece of advice: “You need to stay by the stove the entire time – this needs constant stirring.”

She was absolutely right. This jam demands your full attention and a good wooden spoon (or better yet, a big wooden “paleta,” as we call it in Venezuela). It takes time, but trust me, every single minute standing in front of that pot is so worth it. The aroma, the texture, that rich guava flavor… there’s really no way to describe it properly.

Just don’t even think about walking away from it. If it overcooks or burns at the bottom, you’ll end up with sticky guava paste instead of that perfect jam consistency.

Enri

What you’ll need

Thick guava jam simmering in a pot, stirred with a wooden spoon.

To make this guava jam you’ll need the following:

Ripe guavas
White sugar (brown sugar works too)
Water
6-oz Mason jars with lids
A canning kit

How to make this guava jam

A wooden spoon stirs a guava jam mixture in a fine mesh strainer over a bowl.

Peel and cut the guavas in thirds.
Blend the guavas with water in a food processor or blender until you get a smooth puree.
Pour that beautiful puree into a large pot and add your sugar.
Cook over medium heat, stirring constantly with a wooden spoon – and I mean constantly.
Once the jam thickens and starts bubbling with those big, gorgeous bubbles, take it off the heat and strain it to remove all the seeds.
Pour into your sterilized canning jars and you’re done (for the canning process, see the recipe card)

Your questions answered

A hand places lids on glass jars filled with guava jam.

Can I make this with frozen guava pulp?

Yes! Though I haven’t tried it myself. Since frozen pulp is usually already blended and has water in it, you’ll probably want to skip the extra water. I’d use about 0.75 parts sugar for every part of guava pulp by weight.

What type of guava works best?

Pink guavas are the traditional choice in Venezuela and give you that classic color. That said, I made this batch with yellow guavas, and as you can see in the photos, it turned out this beautiful golden brown.

Can I store this outside the fridge?

If you properly process and seal it in canning jars, this jam will last up to 18 months at room temperature. Once you open a jar though, keep it in the fridge.

How do I actually eat guava jam?

Oh, so many ways! Try it with white cheese, spread on buttered toast, swirled into yogurt, or as a filling in cakes and pastries. My personal favorites? On cream cheese toast with a cup of coffee (pure heaven) or as topping for an American cheesecake.

Can I use less sugar?

Absolutely. Traditional guava jam uses a 1:1 ratio of fruit to sugar, but I only use 0.75 parts sugar per part of fruit. It still comes out thick, glossy, and incredibly flavorful without being too sweet. Try reducing even more the sugar and let me know how it works.

A close-up of an open glass jar filled with bright guava jam.

You might also love

Jars filled with homemade guava jam on a white cloth, labeled as two-ingredient Venezuelan cuisine.

This jam isn’t just a recipe — it’s a tropical memory in a jar. Now it’s yours to enjoy, spoon by spoon.

If you enjoyed this recipe, subscribe to my YouTube channel for more delicious ideas, and check out my Amazon store for my favorite kitchen tools and ingredients.

No ratings yet

This easy guava jam recipe is a staple in Venezuelan kitchens. My version uses slightly less sugar than traditional recipes, but the result is just as rich and vibrant.

Prep Time15

Cook Time2

Total Time2 15

Servings: 6-oz jars

Ingredients

4 pounds (1815 gr) ripe guavas, washed and peeled
3 pounds (1360 gr) white sugar
4 cups water

4 pounds (1.8 kg) ripe guavas, washed and peeled
3 pounds (1.36 kg) white sugar
4 cups water

Instructions

Blend half the guavas with half the water in a food processor or blender until completely smooth. Pour into a large pot. Repeat with the remaining guavas and water.
Add the sugar and cook over medium heat for about 2 hours, stirring constantly with a wooden spoon. (Yes, constantly – put on a good playlist!)
When the jam thickens and large bubbles start forming, remove from heat and strain through a fine mesh sieve to remove all the seeds.
Using a wide-mouth funnel, fill your sterilized canning jars with the hot jam, leaving ½ inch (1.25 cm) headspace. Wipe the rims clean with a damp towel.
Seal with lids and screw on the bands.
Place jars in a pot with a rack and add enough water to cover them by at least 1 inch (2.5 cm).
Bring to a boil, cover, and process for 20 minutes.
Remove jars and place on a kitchen towel. Let them cool completely.
Once cooled, press the center of each lid. If it doesn’t pop back, you’ve got a good seal. Store any unsealed jars in the refrigerator.
Store your properly sealed jars in a cool, dark place and enjoy for up to 18 months!

Course: Breakfast, Confitures & Jams, Snacks

Cuisine: Venezuelan

Diet: Gluten Free, Vegan, Vegetarian

Keyword: 2-ingredient guava jam recipe, Guava Jam, guava jam recipe, how to can guava jam, how to make guava jam, how to make Venezuela guava jam, Venezuelan guaya jam recipe

Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!

Author
Recent Posts

Enri

Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.

The smell of guava…

What you’ll need

How to make this guava jam

Your questions answered

You might also love