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Strawberry & Guava Jam

Strawberry and guava come together in one fruit-packed preserve that's bright, fruity, and vibrant, with a perfect amount of sugar and plenty of acid to make the flavors pop.

Cook Time
mins
Total Time
1 hr
Course: Condiments
Cuisine: American

Ingredients

  • 1 ¼ pounds pink guavas
  • 1 tablespoon lemon juice
  • 1 pound strawberries hulled and coarsely chopped
  • 3 tablespoons lemon juice
  • ¼ teaspoon citric acid
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons Pomona's Universal Pectin
  • 2 teaspoons calcium water*
  • 1 teaspoon butter optional

Instructions

    Cup of Yum
  1. Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use. This recipe can also be stored in the fridge or freezer if you don't want to deal with canning it.
  2. To prepare guavas, remove stem and blossom ends. Coarsely chop, then transfer to a blender along with lemon juice. Puree on low speed (especially if you have a high speed blender, you don't want to pulverize the seeds) until smooth. Press puree through a fine mesh sieve or run through the fine screen of a food mill to remove seeds and skins. You should have about 1 1/2 cups of guava puree.
  3. Lightly mash strawberries with a potato masher. You should have about 1 1/2 cups of mashed berries. You can opt to run the strawberries through the blender/food mill with the guavas if you like, just know your final jam will be smoother and looser.
  4. Pour guava puree and mashed strawberries into a large, heavy saucepan, along with lemon juice, citric acid, and calcium water. Bring to a full rolling boil, stirring occasionally.
  5. In a bowl, whisk together sugar and pectin until evenly incorporated.
  6. Whisk in sugar/pectin mixture, stirring continuously until mixture returns to a full rolling boil. Add butter if desired to reduce foam, you can also skim off any excess foam from the edges of the pan.
  7. Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Notes

  • * Calcium powder to make calcium water is included with the Pomona’s brand pectin, other brands of pectin will not require this.
  • ** This recipe requires a low sugar pectin. If using a brand other than Pomona’s, please follow the basic strawberry or guava jam recipe and instructions inside your pectin package, paying attention to the order in which the ingredients are added and the proportion of fruit to sweetener recommended.