Wash and dry the guava before starting the guava jam preparation. Slice into tiny pieces.

Put them in a deep pan, cover with 4 cups of water, and cook until the guava is completely soft and mushy. The cooked guava should be well mashed before being sieved to remove the seeds.

The extracted pulp should be combined with salt, sugar, and lemon juice.

Keep the flame going on the pan. Set the flame to medium for me. Bring the mixture to a full boil while stirring frequently. Stir constantly and turn down the flame as it thickens. Be cautious not to overcook. As jam cools, it will get thicker.

Turn off the flame once the jam has thickened into a sauce. Pour into clean, disinfected glass bottles after cooling for approximately 10 minutes.

Guava jam is prepared. It will gradually thicken nicely. Refrigerate or keep in a cool, dry location.