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Skin the guavas cut into small pcs. put in a vessel, add salt & enough water to cover the fruit - cover & cook for ½ an hr. on low flame till soft stirring occasionally. Remove from heat, mash nicely, strain to get the pulp, discard the seeds etc which is in the strainer, add sugar, & continue stirring till sugar dissolves, add colouring & citric acid to the pulp - put back on heat & keep mixing continuously till the jam thickens & is sticky - ( 2 string consistency is reached) or when the bubbles start bursting & splashing around, - remove from heat – leave to cool – put into dry, clean air tight bottles & use.
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