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Loading...A beloved homemade preserve in Zimbabwean households, guava jam turns ripe pink guavas into a sweet, fragrant spread with a rosy hue. Slathered generously on fresh buttered white bread, it is a cherished breakfast and tea-time staple across the country, often enjoyed with a hot cup of strong black tea.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4
Yield4 servings (yields about 2 cups of jam)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 13 gFat
- 7 gSaturated Fat
- 70 gCarbs
- 3 gFiber
- 38 gSugar
- 7 gProtein
- 360 mgSodium
- 360 mgPotassium
- 120 mgCalcium
- 2.5 mgIron
- 70 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the Guava Jam
- 2 lbs ripe pink guavas (about 6 medium fruits)
- 1 1/2 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/2 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- 1 small strip of lemon peel
For Serving
- 8 slices firm white sandwich bread
- 4 tbsp unsalted butter, softened
- Pinch of fine sea salt
- Hot black or rooibos tea, for serving
Directions
- Wash the guavas thoroughly, then peel and chop the flesh into small pieces, reserving the seeds and peels tied in a cheesecloth bundle to release natural pectin.
- In a heavy-bottomed pot, combine the chopped guavas, sugar, lemon juice, water, and lemon peel, stirring gently over medium heat until the sugar fully dissolves.
- Add the cheesecloth bundle to the pot along with the scraped seeds of the vanilla bean, then bring the mixture to a gentle boil.
- Skim off any white foam that rises to the surface, reduce the heat to low, and simmer uncovered for 40 to 45 minutes, stirring occasionally, until the jam thickens and coats the back of a spoon.
- Remove the cheesecloth bundle, squeezing it firmly to extract every drop of pectin-rich liquid back into the pot, then stir in vanilla extract if not using the bean.
- Test the set by dropping a small spoonful onto a chilled plate; if it wrinkles when pushed with a finger, the jam is ready, otherwise simmer 5 more minutes and retest.
- Lightly toast the bread slices, then spread each with about 1 1/2 teaspoons of softened butter while still warm and finish with a tiny pinch of sea salt.
- Spoon 2 tablespoons of the warm guava jam over each buttered slice, cut the slices diagonally, and serve immediately alongside steaming hot black tea.
Cook’s Notes
- Choose ripe, fragrant pink guavas that yield slightly when pressed for the deepest sweetness and best natural pectin content.
- If fresh guavas are scarce, substitute 1 cup of good-quality guava paste melted with 1/4 cup water per batch as a quick pantry shortcut.
- Sterilize glass jars in boiling water for 10 minutes if you plan to keep the jam longer than 2 weeks refrigerated.
- The jam thickens noticeably as it cools, so remove it from the heat when it still looks just slightly looser than your target texture.
- In Harare and Bulawayo kitchens, this preserve is traditionally paired with fresh churned butter and offered to afternoon guests alongside thick slices of homemade white bread.
