Quick and simple Guava Jam recipe! Great for an appetizer, snack, or even dessert.
I grew up eating guavas. It is such a delicious fruit. Back in the Dominican Republic, our neighbor had a huge tree that gave the biggest guavas ever with a bright yellow exterior and beautifully pink inside. Although they were incredible delicious ripe, I really enjoyed eating them while they were still green, almost ripe but not quite there yet. Tropical countries give the best fruit, y'all!
I grew up eating the fresh guava fruit, yet I had never had guava paste or jam until I came to the US. The first time I tried guava paste with cheese (queso blanco), I felt like I had risen to the clouds and came back down in a matter of seconds. Such a tasty combination. So when I went to my local grocery store and found these cute little guavas, I felt the need to get them.
I decided to make a guava jam to have for breakfast with toast and cream cheese. Yum! I also served some on a platter with mascarpone, crackers, toast, and mozzarella during a get-together I had with my friends a little while back. They really enjoyed it! I'm sure you will too.
- 1 pack (8 ounces) fresh guavas
1 tablespoon white sugar
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1 teaspoon of vanilla
- Cut guavas into quarters and place in a small saucepan.
- Add sugars, cinnamon, and vanilla. Let it cook over medium heat until it breaks down completely.
- Turn off the stove and let cool for about 10 minutes. Strain to remove seeds.
- Bring back to the stove and continue to cook until you get the desired consistency, about 10-20 minutes.
- Remove from heat and let cool. Place in a small jar to reserve or in a small bowl for serving. Serve with crackers, bread, and cheese.
- South American
- 1 Cup
- Total Time
- 24 minutes, 59 seconds