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“I received strawberry guava and a recipe from a friend who was just not up to making her jelly this year (Baba's Guava Jelly). As I was processing I found my own way and made jam instead (I prefer a jam to a jelly). Adjust the recipe based on what you have access to pick. I now know why you don't find strawberry guavas or products in the stores. This is really a very fragile fruit. Oh, but it IS tasty. Give this a try.”
3 Pints

Ingredients Nutrition


  1. Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.
  2. Place the seedy bowl into a blender and add just a tad of water and pulse a couple times. Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out.
  3. Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
  4. Cook gently until guavas are tender, about 30 minutes.
  5. Add lemon and sugar.
  6. Stir the mixture until the sugar has dissolved.
  7. After the jam comes to a full boil, let it cook for 15-20 minutes or until done.
  8. Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam.
  9. Pour into sterilized jars, seal and use safe canning methodology.

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