The following is the recipe to make to types of jam from pineapple guavas
Island Pineapple Guava Jam
1 cup Guava Puree
1 lime
1 cup sugar
Peal your guava, put in a processor and puree until smooth. For other types of guavas, you must strain out the seeds. Boil about 10 to 20 minutes until thick. For processing see below but for an 8 oz jars process for 15 minutes.
Low Sugar Pineapple Guava Jam
4 cups strained or mashed or pureed guava
4 teaspoons calcium water
¼ cup lemon or lime juice (optional)
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 teaspoons Pomona’s Pectin powder
To guava puree add calcium water and citric juice if using. In a separate bowl measure sweetener and add powder pectin. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Process 8 oz jars 10 minutes.
For both recipes fill hot sterile jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil for time notes xx minutes (add 1 minute more for every 1,000 ft. above sea level). When finished, processing turn off water bath allow to rest in water bath for 5 minutes before removing. Remove from water. Let jars cool undisturbed for 24 hours. Check seals; lids should be sucked down. Label date. Eat within 1 year. Lasts 3 weeks once opened.