Low-Sugar White Guava Jam / Soft Guava Paste
This delicious jam / paste can be made with white or pink guava
Ingredients
- 2 pounds ripe white guava washed and trimmed
- 3/4 cup water
- 1/4 cup grated jaggery or raw sugar
- 1/4 cup allulose
- 2 tablespoons lemon juice
- Pinch of salt
- Optional: 1/4 teaspoon ground cardamom or 1/2 teaspoon vanilla
Instructions
- Cut the guava into chunks. Leave the peel on if tender.
- Place the guava and water in a saucepan. Cover and simmer for 20–25 minutes until very soft.
- Blend with an immersion blender or food processor. For a smoother paste, press through a fine-mesh sieve to remove the seeds.
- Return the puree to the saucepan. Stir in the jaggery, allulose, lemon juice, and salt.
- Cook uncovered over medium-low heat for 30–45 minutes, stirring frequently, until thick, glossy, and spreadable.
- For a firmer paste, continue cooking until the mixture holds its shape and pulls away from the sides of the pan. Transfer to a parchment-lined container and chill.
Video
Notes
Storage
Refrigerate in an airtight container for up to 2 weeks or freeze for up to 3 months. Because this recipe is lower in sugar, it is not shelf-stable for canning.
Refrigerate in an airtight container for up to 2 weeks or freeze for up to 3 months. Because this recipe is lower in sugar, it is not shelf-stable for canning.