Talk:Guava Jam/@comment-200.49.190.20-20100914214124/@comment-212.118.232.253-20120928153752

I use a tablespoon of lemon or lime juice per cup of fruit juice/pulp created by sieving the cooked fruit. I add it when the fruit returns to the pan with the sugar. I also don't peel the guavas to begin with; just trim off the top and tail, and cut them up roughly. Put in a pan with enough water to cover, bring to a boil, reduce heat to a simmer for one hour. The fruit will be soft enough to grind through a sieve (patience!) leaving the seeds in a paste. Now you return it to a pan with the sugar and juice, bring to a boil, reduce to a simmer again until its thickened and reduced into a jam - theres lots of easy different ways to test this; google "jam test" to find one that suits you. Its really easy!