Canning Guava Fruit

Canning guava fruit is a great way to preserve this tropical fruit if you have access to it fresh.

Guava isn’t something we eat often, but I’ve had enough readers ask about it that I wanted to make sure you’ve got a method to follow. If you’ve got guava on hand, you can preserve it much like other fruits using a simple light syrup and a water bath canner.

Jump to Recipe

Before You Start

• Choose firm ripe Guava Fruit. You don’t want it too soft or it will get mushy. Actually, you should count on this being pretty soft anyway but not overly soft.
• You can choose your level of sugar in the syrup but I recommend at least a light syrup. It helps preserve the texture and flavor.
• Do remove the seeds.

What does Canned Guava Taste Like?

Just so you know, Guava is one of those fruits that will soften during processing. It will be soft and spoonable. Which can work fine for sauces later. Spoon it over ice cream, yogurt or desserts.

I’ve read that guava is sort of a cross between a pear and a strawberry.

Quantity

• guava fruit – approximately 2 pounds per quart
• sugar (Make a light syrup and heat in a large pot – 2 cups sugar to 5 cups water. Sugar levels are to taste.)

Start canning guava fruit by preparing jars and getting water in your canner heating.

Process according to water bath canning instructions. (Don’t forget to adjust for altitude according to below chart.)

Related Canning posts for beginners

If you’re working with fruit, here are a few more helpful guides:

• Water bath canning basics
• Steam Canning Basics – Guava is a great candidate for steam canning!
• Pressure or Water bath Canning which is better?

Recipe Card

All the details—packing jars, headspace, removing air bubbles, lids, and processing—are included in the recipe card below.

Canning Guava Fruit

Canning guava fruit in a water bath canner. You'll need approximately 2 pounds per quart or 1 pound per pint.

Print Recipe

Prep Time:1 hour hr

Processing Quarts (adjust for altitude):20 minutes mins

Total Time:1 hour hr 20 minutes mins

Equipment

• Water Bath Canner
• Canning Jars
• Canning Lids and Rings
• Funnel, Jar Lifter, Lid Lifter, Bubble Tool
• Ladle
• Large Pot

Ingredients

• guava fruit approximately 2 pounds per quart
• Sugar
• Water make a light syrup and heat in a large pot – 2 cups sugar to 5 cups water

Instructions

• Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. 

  See full water bath canning instructions here.   
• Wash, peel, and halve guava fruit, removing seeds.
• Make sugar syrup and bring to a boil.
• Turn off heat and add guavas to syrup.
• Let set for 30 minutes. This will gently heat the fruit through.
• Remove fruit from the syrup with a slotted spoon and pack into hot jars.
• Heat syrup to back to boiling and cover fruit with hot syrup, leaving 1/2” headspace.
• Remove air bubbles. Wipe the rims clean and place on your seals and rings.
• Place the jars in the warm canner.
• Process pints for 15 minutes or quarts for 20 minutes, adjusting for altitude.

Notes

Processing with a Water Bath Canner

Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.

When all the jars are filled, bring the water in the canner to a boil.  When a boil is reached that is when you’ll start your timing.   Process for the length of time on the chart below.  Adjust for your altitude. 

 After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.  Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.  

When they are cooled remove the metal bands, check the seals, label the jars and store them away! 

Processing time with Altitude Adjustments

Processing Time for Pints in a Water Bath (Hot Pack)

• 0-1,000 ft – 15 minutes
• 1,001-3,000 ft – 20 minutes
• 3,001-6,000 ft – 25 minutes
• 6,001-8,000 ft – 30 minutes
• 8,001-10,000 ft – 35 minutes

Processing Time for Quarts in Water Bath (Hot Pack)

• 0-1,000 ft – 20 minutes
• 1,001-3,000 ft – 25 minutes
• 3,001-6,000 ft – 30 minutes
• 6,001-8,000 ft – 35 minutes
• 8,001-10,000 ft – 40 minutes

Adapted from: The Ball Blue Book of Preserving

Servings: 7 quart

Author: Sharon Peterson

Source: The Ball Blue Book of Canning – c2009