Ingredients:
Guava
Sugar
Many recipes call for water. I do not add water. With water it will take longer time to cook and as the result the jam will come out like a pure. Meanwhile I like to feel pieces of fruit in the jam.
For each 10-12 guava fruits I add 2 cups of sugar 200 ml each (400 ml total).
Cut guavas into quarters and scrape out the seeds (I do not peel fruits). Put the guava insides with seeds into a pot and bring to a boil (on a low heat.) Then reduce heat to minimum and boil for about 30 minutes. Remove from stove and set aside to cool for 15 minutes. Pour the mixture through a metal sifter (into a pan) to separate out the seeds. Use a spoon to force the mixture through the sifter.
Meanwhile, slice seedless quarters of guava into smaller segments. Transfer them to a heavy pan (the same that will be set on stove) and add sugar (for each 10-12 guava fruits 2 cups of sugar), shake the pot, cover it and leave for 30 minutes. Then, shake it again and leave for another 30 minutes. Repeat this procedure for 4-5 times. This will allow juices to develop. Hence, there will be no need for water. Sometimes I leave fruit-sugar mix over night and start cooking only next morning.
Add mixture obtained after sifting seeded pieces to the heavy pan where you kept guava-sugar mix. Set the pan on stove; bring to boil (on a low heat). Reduce heat and keep boiling, shaking the pan every now and then (stirring would mash the pieces of fruit) until a little drop onto a wet saucer begins to thicken. It takes to me about 5 hours to reach this stage on a low heat. Jam should simmer at a very slow boil. If it is too high, the jam will burn.
Move pot from stove and set aside to cool. Transfer jam into jars and refrigerate. Jam will stiffen as it cools. Make sure they have good tight lids. This jam can keep for months.
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