Guava Jam

Preparation info

  • Difficulty


  • Makes

    2 Cups

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Guavas are plentiful in Trinidad and guava jam is one of the most practical and popular uses for them. While grape jelly or strawberry preserves may be the breakfast standard in the United States, guava jam graces almost every Trinidadian breakfast table. It is made fairly regularly when guava is in season, from spring to fall—in other words, as soon as a family runs out, more guavas go into the pot!


  • 1 pound fresh guava, peeled and seeded, or 2 cups frozen guava pulp, thawed
  • ¾ cup sugar
  • 1 tablespoon freshly squeezed lime juice


  1. If using fresh guava, place in a saucepan with water to cover and bring to a boil. Reduce to a simmer and cook until soft. Press the cooked guava through a fine-mesh sieve into a saucepan.
  2. Add the remaining ingredients to the guava pulp and simmer until thickened to the consistency of jam.
  3. Bottle in sterilized mason jars if you are storing for later use. For immediate use, pour into a tightly lidded container and refrigerate.