Guava Peach Jam

Straight to the point, this is one of the most heavenly jams I have ever tasted. The first time I tried a jelly other than grape, strawberry or raspberry was guava and I was in my twenties. From that day forward, exotic fruit jams became an obsession. When I finally had my own garden, homegrown fruits became a source of inspiration for making unusual jam combinations. Impress your family and friends with this easy to make Guava Peach jam.

Guava Peach Jam

Recipe makes twelve 4 oz jars or six 8 oz

For this recipe, you will need:

1. 12 sterilized 4 oz jars or six 8 oz jars

2. A dozen medium to large ripe peaches or 2 dozen small homegrown peaches

3. 12 oz of Pure Guava Juice, Pulp or Paste. Look in the juice and frozen aisles in the grocery market or order from the Amazon link below. (Juices often contain other fruits like pear or apple. Use paste or pulp for authentic guava flavor.)

Conchita Guava Paste - 22oz round pack - Authentic Latin Guava

4. 1/3 cup lemon juice

5. 1 1/2 Cups Sugar*

6. 2 teaspoons fruit pectin, found on the baking aisle in any grocery store

*Sugar is what stops the bacteria from growing. If you are canning for gifts or future use, the amount of sugar is important and exact. If you are refrigerating or freezing before use, then adding less sugar is ok. For low sugar content, use Pomona's Universal Pectin. 

Pomonas Universal Pectin,Container, 1 Ounce 2 Pack 

Directions:

Peel peaches and discard pits and skins.

Mix peaches and guava together to equal 2 1/4 cup fruit mash. Add lemon juice and sugar to mixture stirring thoroughly. Next, pour fruit and sugar mixture into a stainless steel pot, add pectin, and bring to a boil for 10 minutes. Then lower temperature to a rolling simmer for 30 minutes stirring occasionally. In the photograph below you can see how the fruit mixture boiled down by half.

Add jam mix to sterilized jars leaving 1/4 inch headspace. Seal lids loosely and add to a canning bath for 5 minutes. Remove jars and let sit overnight. Lightly check for seal the following day. Label, date, and store in a cool, dark cabinet.

Perfect on toast, waffles, muffins or baked into pastries or cookies.