Guava jam

Difficulty: 1/5

Preparation and cooking time: 2 hours

Servings: dip

Cost: $4.50

Nutrition facts per serving
CALORIES PER SERVING (kcal): 778         (calories in whole recipe: 778)
Proteins	45%	25.6g	Protein: lysine	36%	0.7g
			Protein: methionine	18%	0.2g
			Protein: isoleucine	54%	0.9g
Carbohydrates	128%	166.8g	Fibers	142%	54.3g
			Net carbs	n/a	112.5g
			Sugars	n/a	90.9g
Fats	14%	9.5g	Omega-3	70%	1.1g
			Omega-6	16%	2.9g
			Saturated fats	n/a	2.7g
Vitamin B1	55%	0.7mg	Vitamin B2	30%	0.4mg
Vitamin B3	67%	10.8mg	Vitamin B5	90%	4.5mg
Vitamin B6	84%	1.1mg	Folate	122%	490.0μg
Vitamin A	34%	311.7μg	Vitamin C	2536%	2283.0mg
Vitamin E	48%	7.3mg	Vitamin K	21%	26.0μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	18%	180.5mg	Copper	256%	2.3mg
Iron	33%	2.7mg	Magnesium	55%	220.7mg
Manganese	65%	1.5mg	Phosphorus	57%	403.1mg
Potassium	88%	4170.7mg	Selenium	12%	6.7μg
Zinc	21%	2.3mg	Sodium to taste

Ingredients:

• 1 kg unpeeled guava
• 2 cups water
• 2 (1g each) packet stevia (add date paste/date sugar/blended dates for more sweetness)
• 3 tbsp corn starch mixed with 1 1/2 tbsp water

Instructions:

• Cut both tips of the guavas. Place in a pot with the water. Cover, bring to a boil, then reduce the heat and simmer for 1 hour and a half. Add water if most of it has evaporated.
• Put a strainer over a large mixing bowl. Pour the guava water and guava into the strainer, and mash with a fork until most of the pulp is in the bowl. There should only be the seeds left in the strainer.
• Transfer the strained guava and water mixture to a clean pot, and put on low heat. Add the sugar and adjust to taste.
• Stir the corn starch flurry into the strained guava mixture. Cook on low heat until the mixture has thickened. Add more corn starch flurry for a thicker jam.
• Transfer the jam into a small bowl. Let sit in the fridge to cool off.

Serving:

Spread some jam on a toast for breakfast. Use guava jam cubes to stuff muffins for a runny inside.