Strawberry Guava Jam Recipe
Why not add a twist to the classic strawberry jam?! And who knew that the tropical guava would make such an amazing pair to strawberry?! I first made this jam when I used to own a pastry shop in 2014 and this flavor combination was among our top seller for French Macarons! Also, check out my White Chocolate Raspberry Truffle Macaron recipe here! This jam is a sure crowd-pleaser and so simple to make! And did I mention that it’s so delicious?!
Before starting, here are some tips!
Why not give your local strawberry farm a visit and pick your own strawberries for this jam? They’re so much cheaper than the ones in the supermarket and can make an excellent family activity.
You can find guava juice with pulp in the frozen section in some groceries, however, for this recipe my favorite grocery didn’t carry them. I used a frozen concentrate instead.
Pectin is not a common pantry ingredient and you can skip on it and still have a decent jam. It is a gelling agent and helps achieve that gel-like consistency and in my opinion is necessary to have in making jams.
You can slice, mash or puree your strawberries for the jam! I prefer mine with a rustic look either by roughly slicing or lightly mashing! I like tasting chunks of strawberries in my jam!
Strawberry Guava Jam
Yield 32 oz jam Prep Time 15 minutes Cook Time 30 to 40 minute
Equipment: deep pot, spatula and 32 oz glass jar container
Ingredients
4 cups fresh strawberries (cleaned and leaves removed)
2 cups guava concentrate
1.5 tbsp pectin
4 tbsp lemon juice
4 cups sugar
1 tbsp butter
Directions
If bought frozen, thaw out the guava concentrate and put aside.
Wash and strain strawberries then remove the leaves.
Slice strawberries in small cube sizes or with a masher, lightly mash strawberries.
Take 1 cup of the sugar, add pectin and mix thoroughly.
In a deep pot, mix strawberries, guava concentrate, lemon juice and the sugar-pectin mixture and mix thoroughly until the sugar is fully incorporated.
Add butter to help avoid foaming.
Cook on high heat until boiling then add the remainder of the sugar stirring until it fully dissolves.
Continue cooking on medium-high heat, stirring occasionally and scraping the bottom and side of the pot.
Bring the jam to a full rolling boil and cooking for another 2 minutes stirring and scraping. The total boiling time is between 30 to 40 minutes.
To check for the right consistency, dip a flat spatula in the jam and tilt to allow the jam to flow back into the pot. If the flow slightly curtains, then the jam is done otherwise continue cooking.
Pour jam into the container and allow to cool. It can be stored in the fridge for up to 3 months.
I recently visited 2 of my favorite bakeries in California! One is Mr. Holmes Bakeshop in San Francisco and other is Porto’s Bakery in West Covina. Inspired by my visit in each bakery, I put together a Strawberry Guava Cream Cheese Croissant Recipe! Click here to check it out!
