Guava jam

Difficulty: 1/5

Time: 2 hours

Servings: dip

Ingredients:

• 1 kg unpeeled guava
• 2 cups water
• 1 (1g) 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.