This guava jelly recipe is so easy to make into bouncy jelly bites or into a spreadable jelly with the tropical aroma and floral sweetness of guava with just a few ingredients. Made with real guava juice and gelatin, this recipe for making guava jelly is simple, fool proof, and endlessly versatile. This is a natural, yummy, and simple guava jelly preparation that sets firmly enough to slice, yet can also be adapted into a smooth, spreadable guava jelly perfect for toast, pastries, and breakfast treats.
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One of my favorite drinks is guava nectar when I don’t have the actual fruit on hand. Guava juice or guava nectar is easy to get at almost any grocery store, and it reminds me of growing up, when my relatives would bring over fresh guavas for me to enjoy.
Guava juice is something I love to have all the time, and I buy a lot of things with guava flavor…so why not make guava jelly! I love bouncy jelly!!
Matcha jelly, coconut jelly, coffee, pandan flavor, grass jelly, ai-yu jelly, tapioca pearls….and you name it.
When the weather is warm I also suggest mango jelly and even adding the guava and mango jelly together into some mango iced tea, lychee iced tea, or yuzu iced tea. Jelly texture is also one of the best for desserts, tapioca or sago style drinks, and just eating by itself.
I especially love this guava jelly recipe because it is all natural; you know exactly what is in it and it’s fresh made versus a canned or bottled version.
What Is Guava Jelly?
Guava jelly is a smooth, fruit-based jelly made from guava juice that sets into a soft yet firm texture. Unlike guava jello, which is light, wiggly, and artificial-tasting, real guava jelly has body, structure, and clean fruit flavor. It’s also not guava jam which is made from the fruit and reduced with sugar.
Guava jelly doesn’t have pulp or seeds…it’s smooth and soft. It’s texture can be chewy or spreadable and the recipe will list how to do that.
This version uses gelatin with guava juice to create:
- An easy to make, sliceable guava jelly that holds its shape for dessert
- A spreadable guava jelly variation with extra juice and sugar for a softer set. This works on desserts, toast, and pastries.
Guava jelly is popular across Latin American, Filipino, and Caribbean cuisines and is often enjoyed chilled, sliced, or paired with dairy-based desserts and breads.
Uses for Guava Jelly
Guava jelly is incredibly versatile and works beautifully in both sweet and savory applications:
- Sliced and served as a chilled dessert
- Paired with cream cheese or soft cheeses
- Spread on toast, brioche, croissants, or pandesal
- Top on shaved ice bingsu or ice cream.
- Used as a pastry filling or cake layer
- Cut into cubes for dessert platters
- Served alongside breakfast items or afternoon tea
The ability to make it firm or spreadable makes this guava juice jelly recipe especially useful.
Ingredients for Guava Jelly
Sliceable Guava Jelly (Dessert Style)
Guava Juice – 2 cups
Use quality bottled or canned guava juice (such as Kern’s) or homemade guava juice. If making it from fresh guava, be sure it is ripe, peeled, and well strained to remove seeds and pulp for a smooth jelly texture.
Unflavored Gelatin – 2½ tablespoons (about 3 packets)
Gelatin is what gives this guava jelly its structure. This amount creates a clean sliceable set that holds its shape but remains tender.
White Sugar – ¼ to ⅓ cup (adjust to taste)
Optional – Guava juice sweetness varies by brand. Sugar enhances flavor and balances guava’s natural tang without overpowering it.
Spreadable Guava Jelly Variation
To make a soft, spreadable guava jelly instead of a firm dessert jelly:
- Add ½ cup extra guava juice
- Add 2–3 tablespoons of additional white sugar
- Reduce gelatin to 2 tablespoons so the guava juice sets to a very soft and spreadable consistency.
This creates a smoother, spoonable jelly perfect for spreading on bread or pastries.
Equipment
- Medium saucepan or microwave to heat the juice.
- Whisk
- Measuring cups and spoons
- Fine mesh strainer (if using homemade juice)
- Glass dish or mold (8×8 works well for slicing)
- Plastic wrap or lid
How to Make Guava Jelly Instructions
- Choose your style and the mold
Decide whether you are making set guava jelly (sliceable) or spreadable guava jelly, and follow the ingredient amounts for that version. Use a heat-safe mold or tempered glass dish and place it on a stable surface. - Add gelatin to the mold
Pour the gelatin powder directly into the mold or container. If your mold is not one piece and has designs, just use a bowl and continue with the recipe, then pour the mix into the final mold. - Add cold guava juice
Pour about ¼ of the cold guava juice over the gelatin. - Whisk and bloom
Whisk well until the gelatin is fully moistened. Let it sit and bloom for 1½ minutes. - Heat the remaining guava juice
Heat the remaining guava juice in a saucepan until almost boiling (do not boil). - Add sugar (if using)
Add sugar to the hot juice and whisk for 1 minute, until completely dissolved. - Combine hot juice and gelatin
Carefully pour the hot guava juice into the mold with the bloomed gelatin. - Whisk thoroughly
Whisk continuously for at least 4 minutes to fully dissolve the gelatin. This step is key for a smooth, properly set jelly. - Chill to set
Place the mold in the refrigerator and chill until fully set.- Spreadable jelly: 3 hours, or until thick but soft
- Sliceable jelly: 4–6 hours
Best Tips for Perfect Guava Jelly
- Never boil gelatin—high heat weakens its setting power and you’ll have mushy and wasted gelatin.
- Always bloom gelatin in cold liquid for best texture
- Strain the homemade guava juice thoroughly for smooth jelly
- Taste the guava juice and adjust sugar if needed
- Chill uncovered for the first hour to prevent condensation
Add-Ins & Variations
- Guava-Coconut Jelly: Replace ¼ cup juice with coconut milk
- Citrus Guava Jelly: Add 1 teaspoon lime or calamansi juice
- Guava Cheese Jelly: Serve with cream cheese or mascarpone in a croissant or pastry.
- Layered Jelly Dessert: Layer with condensed milk gelatin or panna cotta
- Less Sweet Version: Reduce sugar and serve with sweet toppings
- Firm Version: Just add less juice. Removing about 1/3 of the juice will make the set firmer.
How to Serve Guava Jelly
- Slice into squares and serve chilled as a healthy and simple dessert
- Spread warm on toast, croissants, or pastries
- Put a lot of cubes of firm guava jelly in a milk tea, fruit juice, or iced tea (like mango iced tea or lychee iced tea) and enjoy the perfect beverage.
- Pair with soft cheeses for a sweet-savory bite
- Use as a cake or pastry filling
- Cube and serve on dessert boards
Guava jelly shines when kept simple—let the fruit flavor do the work.
FAQs
Is guava jelly the same as guava jello or guava jam?
No. Guava jelly is smooth, firmer, sliceable, and made with real juice. Jello is a brand of gelatin dessert that is softer and artificially flavored. Guava jam is made differently, using the fruit, sugar, lemon juice, and reduced on the stove for a “chunky” fruit spread.
Can I use fresh guava?
Yes, but the juice must be thoroughly strained to remove seeds and pulp. Make sure the guava is very ripe for best taste.
How long does guava jelly last?
Stored covered in the refrigerator, it lasts 7–10 days.
Can I freeze guava jelly?
Freezing is not recommended, as gelatin-based jellies lose structure when thawed.
Why didn’t my guava jelly set?
Common reasons include not enough gelatin, boiling the gelatin, or too much liquid.
This guava jelly recipe is simple, flexible, and naturally sweet. Whether you’re slicing it for dessert or spreading it on warm bread. Once you try it, this super easy guava jelly preparation will become a staple in your kitchen.
Easy Guava Jelly (2 Ways – Sliceable Dessert and Spreadable Variation)
Print Pin RateEquipment
- Medium saucepan or microwave to heat the juice.
- Fine-mesh strainer (if using homemade juice)
- Glass dish or mold (8×8 works well for slicing)
- Plastic wrap or lid
Ingredients
Sliceable Guava Jelly (Dessert Style)
- 2 cups Guava Juice
- 2½ tbsps Unflavored Gelatin about 3 packets
- ⅓ cup White Sugar adjust to taste; add more for sweeter
Spreadable Guava Jelly Variation
- 2½ cups Guava Juice
- 4 tbsp White Sugar
- 2 tbsps Unflavored Gelatin
Instructions
Choose your style and the mold
- Decide whether you are making set guava jelly (sliceable) or spreadable guava jelly, and follow the ingredient amounts for that version. Use a heat-safe mold or tempered glass dish and place it on a stable surface.
Add gelatin to the mold and Add cold guava juice
- Pour the gelatin powder directly into the mold or container. If your mold is not one piece and has designs, just use a bowl and continue with the recipe, then pour the mix into the final mold.Pour about ¼ of the cold guava juice over the gelatin.2 cups Guava Juice, 2½ tbsps Unflavored Gelatin, 2½ cups Guava Juice, 2 tbsps Unflavored Gelatin
Whisk and bloom
- Whisk well until the gelatin is fully moistened. Let it sit and bloom for 1½ minutes.
Heat the remaining guava juice
- Heat the remaining guava juice in a saucepan until almost boiling (do not boil).
Add sugar (if using)
- Add sugar to the hot juice and whisk for 1 minute, until completely dissolved.⅓ cup White Sugar, 4 tbsp White Sugar
Combine hot juice and gelatin
- Carefully pour the hot guava juice into the mold with the bloomed gelatin.
Whisk thoroughly and Chill to set
- Whisk continuously for at least 4 minutes to fully dissolve the gelatin. This step is key for a smooth, properly set jelly.Place the mold in the refrigerator and chill until fully set.Spreadable jelly: 3 hours, or until thick but softSliceable jelly: 4–6 hours
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