CHERRY GUAVA JAM (#1) 450g cherry guava. 3/4 cup water. 1/2 cup sugar. 1 tablespoon lemon juice. Pinch chilli powder. Top and tail guava, cut roughly. This amount of fruit yielded 2 cups of pan-ready fruit.
A cherry jam recipe that requires no sugar but is still shelf-stable for up to a year. This jam has a perfect gel and texture and is absolutely amazing. Wash jars, bands, and lids well. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil.
They are almost zero-carb and low in calories. Chia seeds will create that nice jelly texture. You can serve this sweet cherry jam wit yogurt, coconut yogurt, whipped cream or even low-carb pies like my Dark Cherry Crunch Pie which is free of grains, sugar, eggs, dairy, and can even be made nut-free.
Cut the fruit in half. Place in a pan with a little water and cook until soft. Strain the fruit, leaving behind the seeds and skins. Add the sugar and the lemon juice and bring to the boil. Steadily boil until you achieve the setting test for jam.