A quick and easy version using frozen juice concentrate to make a yummy and delicious Guava Jam. Great for gift giving.
3 (12 oz) cans frozen guava nectar juice base, thawed
6 TB water
6 TB lemon juice
6 c. sugar
Sterilize 8 (8 oz.) canning jars and lids according to manufacturer's instructions or place in dishwasher cycle. In a saucepan over medium heat; combine guava nectar and water. Bring to a boil; stirring until mixture has thickened. Add lemon juice and sugar. Return to a boil; stirring for 10-12 minutes. Test mixture by spooning a little onto a plate. Mixture should hardens when cooled. If not; continue cooking 5-8 minutes. Remove from heat, and skim off any foam. In a large saucepot or canner; heat water to a simmer. Quickly ladle mixture into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into saucepot or canner. The water should cover jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes. Store in pantry 6 months. If not canning; store in refrigerator; keeps for 2 months. Makes 4 pints.