This guava jam recipe comes from the Rotuma recipe archive at the University of Hawai’i and gives the site a practical Pacific preserving recipe, not just another dessert. It keeps the preserve rooted in island fruit seasons and the way families stock up when guavas are plentiful.
If you enjoy this style of Pacific cooking, you may also want to try guava jelly, po’oi vi.
Ingredients
- 8 cups ripe guavas
- 4 cups brown sugar
- 1 cup lemon juice
- Water as needed to cover the fruit
- Sterilized jam jars
Instructions
- Peel the guavas, quarter them, and scrape out the seeds.
- Wash the fruit and place it in a heavy saucepan with just enough water to cover it.
- Boil until the guava is soft and pulpy, then measure the fruit mixture.
- For each cup of fruit mixture, use an equal amount of brown sugar and add the lemon juice.
- Boil the mixture, stirring regularly, until a little dropped on a wet saucer begins to gel.
- Pour the hot jam into sterilized jars and seal tightly.
Helpful Tips
- Do not overcook the jam or it can set too hard once cool.
- Using very ripe yellow guavas gives the best flavor and color.
FAQ
Do you keep the guava seeds in the jam?
No. In the Rotuma method, the outer skin and seeds are removed before the jam is cooked.
Why add lemon juice?
Lemon juice helps the jam set and balances the sweetness of the fruit.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 1434 kcal |
| Fat | 10.9 g |
| Saturated Fat | 0.1 g |
| Carbohydrates | 308.8 g |
| Protein | 25.9 g |
| Sodium | 71.3 mg |
| Cholesterol | 9 mg |
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