Guava Spread

It’s the season for guavas and the tree in my garden was laden with the luscious fruit. I usually make Guava Jelly but this time I decided to make a spread instead. The result was just heavenly.

It requires some patience, but the effort is well worth it. Children love this spread and you can also add a pinch of nutmeg or cinnamon powder. You have to be careful to remove it when it starts leaving the sides of the pan. It’s also better to use a heavy bottomed pan as it takes some time to cook and you don’t want the mixture to burn.

It’s great as a sandwich with fresh wholemeal bread or with toast.



PREP: 1 hour COOK TIME: 1 hour


  • 1 kg fresh ripened guavas
  • 1 kg granulated sugar
  • 2 tsp citric acid
  • 100 gms butter
  • 1 tsp salt


Wash the fruit and trim off any blemishes/bruises on the surface. Chop the fruit into 1/2” cubes and add enough water to cover the fruit. Cook until the fruit is soft (about 10-15 minutes). Cool and pass the mixture through a strainer so that the seeds remain behind. Transfer the fruit pulp to a large pan.

Add the sugar, citric acid, butter and salt to the fruit pulp and cook over medium heat until the butter and sugar dissolve. When it starts boiling, reduce the heat and simmer the mixture stirring constantly until it leaves the sides of the pan. Transfer the guava spread to dry, sterilized bottles. Store in a cool and dry place.


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A Hint Of Spice

Hi. I am Padma and I am passionate about delicious food. Food is amazing in that it can take you to another place and time in your life just by the taste, smell and touch. Even a photograph evokes memories that lie dormant within us. I still remember a coconut candy that I used to eat as a child. Even though it’s not available now, I clearly remember the taste. It takes me back to my childhood pleasures as nothing else can. Being Indian, my palate is so used to spices. I started experimenting by mixing spices with European and other Western cuisines. The result is truly delicious. I love trying out different spices with different recipes. Sometimes I use the powder and sometimes I grind the spices with other herbs, onions, etc in the blender. The result is quite spectacular – a lovely fusion of the East and West. I hope you like my recipes and are inspired enough to try out a few of them. I would love to hear back from you. You can contact me at

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