Sweets and Treats

How to Make Pineapple Guava Jam

Comments (6)
  1. Zack says:

    Hey there was reading your recipe but i dont see anywhere of how many cups of guava this recipe calls for! Am I to understand it was 4 cups of fruit for this recipe? i have about half as much can i just half the remaining ingredients?

  2. T Berokoff says:

    Yes, if you have 2 cups of guava, then use 1 cup of sugar or agave and so on. Let me know how this comes out. Thanks for writing!

  3. Terra Barsanti says:

    Can I hot water bath process this jam? Is it okay to use even less sugar? My fridge & freezer are tiny. Propane. Off grid situation.

  4. t berokoff says:

    Yes, guava jam can be made with a water bath canning method. The method can be found at http://www.simplycanning.com/waterbath canning. As far as sugar goes, I don’t know as this recipe calls for 2 cups and the recipes I’ve seen for using the water bath method also call for 2 cups of sugar. If you’re looking for a substitute, have you tried agave? Let me know how this comes out! Thanks for writing! T

  5. Brian Martens says:

    My question how not to burn the jam while cooking it. I thought it was on medium and still had a crust on the bottom.

    Next question:
    I put the warm jam in jars with canning lids and wonder when I put them in the freezer if i should leave the lids loose until the jam freezes or can I tighten them down right away. I’m worried the jars may break as the jam freezes?
    Thanks for answering these two questions

    1. Dinah Wulf says:

      Hi Brian! This is from T:

      Every range/oven is a bit different. It’s best to stir it constantly and adjust the flame to keep it consistently medium/low if you had a burn problem. I would never put anything in the freezer warm or hot! The jam and jarshave to be absolutely cool/cold. Then you can cover them and put in the freezer.
      I don’t freeze the jam in glass I use plastic.

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