Ingredients
1 kg guava, ripe
800 g granulated sugar
1 lemon, juiced
1 cup water
Directions
1. Wash the ripe guavas thoroughly.
2. Cut the guavas into small pieces, removing any seeds.
3. In a large pot, combine the guava pieces and water.
4. Bring the mixture to a boil over medium heat.
5. Once boiling, reduce the heat and let it simmer for about 20 minutes until the guava pieces are soft.
6. Using a blender or hand mixer, puree the softened guava pieces until smooth.
7. Strain the guava puree through a fine-mesh sieve or cheesecloth to remove any remaining seeds or pulp.
8. Return the strained guava puree to the pot.
9. Add the granulated sugar and lemon juice to the pot, stirring well to combine.
10. Bring the mixture to a boil over medium heat, stirring constantly.
11. Once boiling, reduce the heat and let it simmer, stirring occasionally, until the mixture thickens to a jam-like consistency. This should take about 30-40 minutes.
12. To test if the jam is ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done.
13. Remove the pot from heat and let the jam cool slightly.
14. Pour the warm guava jam into sterilized jars, leaving about 1/2 inch of space at the top.
15. Seal the jars with lids and let them cool completely before storing.