Venezuelan Guava Jam
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.
Servings: 6 6-oz jars
Equipment
- 4 pounds (1.8 kg) ripe guavas, washed and peeled
- 3 pounds (1.36 kg) white sugar
- 4 cups water
Ingredients
- 4 pounds (1815 gr) ripe guavas, washed and peeled
- 3 pounds (1360 gr) 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!