Guava Preserves

2
BECKY_GARCIA 2

"This is a typical Venezuelan recipe, it is sold all over the country and is very sweet and moist. Especially made for those moments when you crave something super sweet."

Ingredients

1 h 15 m {{adjustedServings}} servings 182 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp.
  2. Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
  3. Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.
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Reviews

2
  1. 2 Ratings

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This recipe is a great start to many other guava delights. In Mexico, they spread it out thin, sugar it, and roll it up after cooling, like a little fruit roll. You can use lime instead of ora...

Instead of OJ, I used a cup of Lilikoi juice with a splash of lime. I ignored step 3 completely. Poured it into a mason jar, and called it jam. It's great.