Guava jam is a sweet-spiced Mexican preserve made by quickly softening guava in a pressure cooker and reducing it with cinnamon and cloves. The pressure cooker cuts down considerably on the time the fruit normally takes to soften.
Put the chopped guava in the pressure cooker with the water, seal the lid, bring to pressure and cook over low heat for 8 minutes. Let the pressure release naturally.
Open the lid and add the sugar, cinnamon stick, cloves and lemon juice, then simmer over low heat, stirring constantly, for 17 minutes until thick.
Remove the cinnamon stick and cloves, spoon the hot jam into clean jars and let cool.
Let the pressure release naturally, since opening it in a hurry can leave the guava underripe. Stir the thickening mixture constantly, or it will catch on the bottom of the pot. Allergens: this recipe contains none of the main allergen groups.
Using whole cloves and removing them at the end keeps the jam looking cleaner; ground cloves will darken the colour slightly.
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