Guava, quince or pear? How to make three delicious fruit jams

By admin
22 November 2015

Fresh and canned fruit will both work just as well for this recipe.

Preparation: 15 min Cooking: 1 hr 15 min Makes 450 g each


  • 4 guavas, cubed
  • 500 ml (2 c) sugar
  • zest and juice of 2 limes
  • 15 ml (1 T) gelatine powder
  • 45 ml (3 T) cold water


  • 3 quinces, cleaned, peeled and cubed
  • 250 ml (1 c) brown sugar
  • zest and juice of 1 orange


  • 6 pears, peeled and cubed
  • 375 ml (1½ c) sugar
  • zest and juice of 1 lemon
  • 2,5 ml (½ t) ground cinnamon

GUAVA Over medium heat in a saucepan, simmer the guavas, sugar, lime zest and juice for 30 minutes. Remove from the heat to cool. Push the mixture through a sieve with a wooden spoon to release the juices.

Put the cold water in a bowl and add the gelatine, stirring with a fork. Set aside for 5 min. Place the bowl over simmering water, making sure it doesn’t touch the water. Stir until the gelatine dissolves. Stir into the guava mixture. It will thicken as it cools.

QUINCE In a pot, cover the quinces with water and simmer for 45 minutes. Remove them

with a slotted spoon. Purée in a blender with 250 ml of the simmering liquid.

Combine the purée, sugar, zest and juice in a pot. Over medium heat, bring to the boil for 5 minutes while stirring. Reduce heat and simmer for another 30 minutes.

PEAR Add all the ingredients in a pot and bring to a simmer over medium heat. Lower the heat and simmer for 1 hour, stirring frequently. Skim off the foam with a spoon and cool. Spoon the jams into sterilised jars and close tightly.

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