Guava jam: 8-10 ripe guavas, cut in half and scoop out the centre. Heat in a small saucepan on low until thickened. Add a touch of water as needed to thin out. Pour the jam into a fine mesh strainer and push out the jam with the back of a spoon until only the seeds are left to discard. Yields 1 to 1 1/2 cups of jam.