Guava Jam

I made this jam after a kind friend gave me a whole galloon of homegrown pineapple guavas. I've made it twice so far, and using lots of water in the cooking process and using ripe guava makes a huge difference. I'm not a huge fan of super sweet spreads, so this provided the perfect tang on a peanut butter and jelly sandwich.

Ingredients

~20 small pineapple guavas (~3 c chopped)

3/4 c water

1 T coconut oil

2 T lemon juice

2 1/2 T agave (or sweetener of choice)

1/2 t chia seeds

Directions

1. Prepare guavas by chopping into small pieces. Cook in a large, covered sauce pan with 3/4 c of water for 10 minutes. Add lemon and coconut oil and cook till soft.

2. Mash guava. Blend until almost smooth.

3. Pour mixture back onto the pan and stir in agave and chia seeds.

4. Store in a tight container after jam has cooled.