Low-Sugar Guava Jam

Instructions

1. 1
   In a small bowl, sprinkle the gelatin powder over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom (it will absorb the water and become a thick paste).
2. 2
   Place the frozen guava pulp in a wide saucepan over medium-low heat. Let it gently melt and come to a simmer.
3. 3
   Once the frozen guava pulp is fully melted and simmering, squeeze in the juice from the lemon and add a tiny pinch of sea salt. Stir well to combine.
4. 4
   Allow the fruit to simmer gently for 20 to 25 minutes, stirring occasionally. Because we are using gelatin to set the jam, you don't need to boil it down as severely as traditional preserves.
5. 5
   Remove the pan from the heat. Immediately add the bloomed gelatin powder and the stevia sweetener powder, stirring continuously until the gelatin is completely dissolved into the hot mixture.
6. 6
   Carefully ladle the hot jam into clean glass jars. Let it cool to room temperature, then transfer to the fridge. The jam will fully set into a lovely, spreadable texture as it chills.