How to make Guava Jam/Jelly

Wash the guavas and slice into small pieces.

Boil for 15-20 minutes or until it becomes very soft.

Once they are soft, mash or whisk it.

Strain and continue to mash the cooked guavas to extract all the juice and pulp. This will also remove the seeds and the skin which we do not need. This will have about 4 cups of juice extracted.

Add lemon juice, sugar and saffron. Stir to combine.

Turn on stove and occasionally stir while bringing to a boil. Cook for 30-40 minutes.

Once it is boiling rapidly (with bubbles all over), it is important to stir continuously to avoid the jam from hardening.

Achieve a not too thick but not too runny consistency. Do not overcook.

Cool completely before transferring to clean or sterilized jars.

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