# How To Make:
01 - Wash the guavas thoroughly, then cut them into quarters. Remove seeds using a spoon, reserving as much flesh as possible.
02 - Place guava flesh and water in a large saucepan. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the fruit is soft.
03 - Mash the softened guavas with a potato masher or blend briefly for a smoother texture.
04 - Press the mixture through a fine sieve or food mill to remove any remaining seeds and obtain a smooth pulp.
05 - Return the pulp to the saucepan. Add sugar and lemon juice. Stir well to combine.
06 - Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
07 - Reduce heat to medium and simmer, stirring frequently, until the mixture thickens to a jam-like consistency (about 35–45 minutes). To test: place a small amount on a chilled plate—if it wrinkles when pushed, it's ready.
08 - Skim off any foam as needed.
09 - Pour the hot preserves into sterilized jars, leaving ¼ inch headspace. Seal immediately. Let cool and store in the refrigerator for up to 3 months, or process in a boiling water bath for longer storage.
