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Homemade Guava Strawberry Jam photo

Guava Strawberry Jam

This Guava Strawberry Jam is a vibrant summer delight! Bursting with tropical guava and tart strawberry flavors, it's perfect for spreading or filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Condiment, Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Jam:
  • 1 pound pink guavas ripe and fragrant
  • 1 tablespoon lemon juice adds brightness
  • 1 pound strawberries hulled and coarsely chopped
  • 3 tablespoons lemon juice enhances flavor
  • 1 teaspoon citric acid natural preservative
  • 1.5 cups granulated sugar sweetens the jam
  • 1 teaspoon Pomona's Universal pectin low-sugar pectin
  • 2 teaspoons calcium water essential for pectin
  • 1 teaspoon butter optional, reduces foaming

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Jars and lids
  • Jar lifter
  • Food processor or blender

Method
 

How to Prepare Guava Strawberry Jam
  1. Start by washing the pink guavas thoroughly. Cut them in half and scoop out the flesh into a bowl. If you prefer a smoother texture, blend the guava flesh until smooth. Wash and hull the strawberries, then chop them coarsely.
  2. In a large pot, combine the guava flesh and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the mixture bubbles and softens, about 10-15 minutes.
  3. Once the guavas are soft, add the chopped strawberries, 3 tablespoons of lemon juice, citric acid, and granulated sugar. Stir well and continue cooking for another 10 minutes.
  4. In a small bowl, mix together the Pomona's Universal pectin and calcium water. Stir until fully combined. Once the fruit mixture reaches a rolling boil, add the pectin mixture and stir vigorously for about 1-2 minutes.
  5. To check if your jam is ready, drop a small amount onto a chilled plate. If it holds its shape and doesn’t run, it’s done. If not, continue to boil and test again.
  6. Once ready, remove from heat and skim off any foam. If desired, stir in the butter. Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace. Wipe rims with a clean cloth.
  7. Place lids on jars and screw on metal bands until fingertip-tight. Process jars in a boiling water bath for 10 minutes. Remove jars using a jar lifter and let cool completely.

Notes

  • Store sealed jars in a cool, dark place for up to one year.
  • Refrigerate opened jam and use within 2-3 weeks.
  • For long-term storage, freeze in containers for up to 6 months.