Remove any obviously damaged parts of the guava then cut into 1″ pieces, rind and seeds included, and place in a medium saucepan. Cover with water.

Bring the guava mixture to a boil then reduce heat to maintain a simmer. Cook for 20 minutes or until the rind of the guava is soft.

Drain the fruit and run the pulp through a food mill to remove the seeds and large pieces of rind. If you do not have a food mill, you can press the pulp through a fine mesh sieve, pressing down with a wooden spoon. It’s important to remove the seeds as they are very hard, like rocks.

Measure out 2 cups of guava pulp and place it into a medium saucepan. Add the sugar and lemon juice and bring to a gentle simmer. Cook for 30 – 60 minutes, until the sugar has dissolved and the jam is the desired consistency.

Ladle the jam into sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath.**

If you choose to not process the jam, store in an airtight container in the refrigerator for up to 6 months.