Step 1

Start by removing the ends of the guavas and cutting them in half. Zest and juice the lemon. Remove the “caviar” (seeds) from the vanilla bean.

Step 2

Next, process guavas in a blender with water on medium setting for 60 seconds.

Step 3

Using a mesh sieve, strain guava pulp into a bowl and discard seeds. This should yield about 1.5 cups of puree.

Step 4

Add guava puree to a heavy-bottom pot with sugar, lemon zest and juice, and vanilla seeds or vanilla extract.

Step 5

Cook over medium heat for 10 minutes, stirring frequently with a wooden or rubber spatula, to avoid burning. Jam should be boiling and bubbling while you stir.

Step 6

Reduce heat to lowest setting and simmer for an additional 15-20 minutes until the liquid reduces and the jam thickens. You should be able to see the bottom of the saucepan when you stir the jam with a wooden spatula.

Step 7

Pour hot jam into a sterile jars with lids. Remove air bubbles on the sides of the jar by using a knife or chop stick. Allow to cool in jar before refrigerating.

Step 8

Jam should last for at least 4 weeks if refrigerated.