Today we propose you to make this homemade recipe of super delicious and very easy-to-make guava jam.
The guava is a tropical fruit that we enjoy most of the year in Cuba, its slightly acidic sweet taste makes it perfect for preparing many pastry recipes.
On this occasion we will make a Cuban classic, the tasty guava jam that we can enjoy with slices of white cheese or cookies.
Also, this recipe can be used to fill cakes, pies and other homemade sweets.
One of the advantages of consuming the fruit in this way is that it lasts a long time in the fridge since it is perfectly preserved for several months.
Especially, if we store it in glass containers, in this way it keeps its texture and flavor in its entirety.
Before going into details, check out these kitchen tools which are very useful for this and other recipes and they are of the best quality.
How is Cuban guava jam made?
This recipe is perfectly made in a homemade and traditional way by cooking the fruit in water and sugar, until getting a mixture with the dark color that characterizes it.
Later, we beat it so that the result is a very sweet and delicious homogeneous paste.
Some ingredients are added to enhance its aroma and flavor, although they are not really essential.
We recommend you to check the recipe of another of the most prepared desserts in Cuba: custard
Next, we explain the step-by-step of this traditional sweet Cuban snack, perfect to have in any season of the year.
Guava jam Recipe
Easy and tasty homemade guava jam recipe, one of the most classic sweet snacks we consume in Cuba, perfect for all ages in any season of the year.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Yield1 Recipient
- Serving Size50g
- Energy316 cal
- 1 kilogram of ripe guavas
- 450 grams of sugar
- 500 milliliters of water
- 1 cinnamon stick
- 2 cloves
How to prepare homemade Cuban guava jam
Peel and cut in half all the guavas so you can remove the seeds, now they look like shells.
Place them in a pot along with the water and cloves, cook on medium heat for 10 minutes until the water starts boiling, turn off the heat and let it rest for 5 to 10 minutes.
When it has cooled, we pour it into a blender and mix it for 1 or 2 minutes until we get a cream without loose pieces of guava.
We pour again into the pot and put it on the stove, add the cinnamon stick and sugar, stir well to integrate the ingredients.
Cook for 20 minutes on low heat stirring constantly to prevent it from sticking to the bottom of the pot while the jam thickens.
Take it off of the fire, let it cool completely and then refrigerate, preferably in a glass container, so it will last much longer.
You can perform the first cooking step without having to extract the seeds, since once you have beaten the mixture, you can strain it before continuing with the second cooking time.
- 8 servings per container
- Serving Size50g
- Amount per serving
- % Daily Value*