5 ripe and fragrant guavas
3 limes juiced
1/2 cup granulated sugar
1 tablespoon pectin (or gelatin if you can't find any)
After washing your guavas, place them into the blender with the lime juice. Turn the blender on medium speed to break up the flesh, about a minute. Set a sieve over a bowl and pour the guava pulp into it. Using the back of a rubber spatula, stir and press the pulp against the sieve, so that the fruit passes through, but not the seeds or outside flesh.
Once you have processed all the puree through your sieve, confirm the amount of guava puree you have in a measuring cup. You should measure it to make sure you are adding the right amount of sugar and pectin. So if you have 1 cup of puree, you'll use a 1/2 cup of granulated sugar, and 1 tablespoon of pectin. If you have 2 cups of puree, then its 1 cup sugar and 2 tablespoons of pectin.
Transfer the puree to a non-stick pot. Add the sugar and pectin.
Whisk over medium high heat, stirring constantly until mixture comes to a boil. Whisk for one more minute and then remove the pot from the heat. Transfer the jam to a storage jar and let it cool to room temperature before refrigerating it.
You can eat this jam on toast, greek yogurt, crackers with cream cheese spread, in your peanut butter & jam sandwich, over some chia seed pudding, or even just out of the jar... Buen provecho!
Note: Jam can keep for up to two weeks in the refrigerator.