In a pot, boil the water and cook the guavas for 15 minutes, then set aside.
When the guavas are soft, use a wooden spoon to remove the seeds; blend them with the sugar and one cup of water until it looks like puree. Set aside.
In a small pot, add the puree and cook on low heat for 30 minutes, stirring constantly. Add the jam to the jar while it's still hot to preserve it for longer.
Enjoy the jam with a slice of toasted bread and cream cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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