Cut ends of Guavas and cut in half.
Place in pot and cover with water.
Bring to a boil and cook for about half an hour until
it is soft. Strain the juice in a sieve. Keep juice separated.
Press pulp thru a sieve, until only seeds remain.
Measure pulp. I used 6 cups to 6 cups of sugar and place in a pot.
Bring to a boil (being careful not to burn yourself.) Stir constantly,
continue cooking til thickens about half an hour.
Have canning jars ready. Place 1 block of butter into jam, stir till combined, then pour into jars, place lids and caps on. ALL PAU (that means “it’s finished, the end”).
Give with ALOHA.
**P.S.: Guava Jam is the key to my very tasty Baked Guava Ham. And, with a couple loaves of homemade bread? Heaven.