- Slice guavas into 1/4 inch thick slices and place them in a thick-bottomed saucepan.
- Just cover the guavas with water.
- Simmer the guavas steadily for 1 hour or until they become soft.
- Allow the cooked guavas to cool.
- Strain the cooked guavas through a jelly bag to extract the liquid.
- Measure the amount of liquid obtained and return it to the washed saucepan.
- To the saucepan with the guava liquid, add an equivalent amount of sugar.
- Add 1 tablespoon of lime juice for every 2 cups of guava liquid.
- Stir until the sugar dissolves completely.
- Bring the mixture to a rapid boil, skimming off any foam that forms on the surface from time to time.
- Continue boiling until the mixture reaches the setting point.
- Once the guava jam reaches the desired consistency, remove it from the heat.
- Bottle the jam in sterilized jars and seal them tightly.
- Store the bottled guava jam in a cool, dry place.
Your homemade guava jam is now ready to enjoy on toast, biscuits, or as a delightful addition to desserts!
