Chop 5 medium-sized Guavas. Do not remove the outer layer, Just chop them into small pieces. Also, chop the parts where spots are visible.

Now, take a Kadai, and add the chopped guava pieces and 3 cups of water. Mix well. Close the lid and let it cook on medium flame until the guavas become soft.

Remove the lid and check it once in 3-4 minutes intervals or 5-6 minutes intervals. Stir and close the lid again. Repeat the same three to four times. Check the guavas and see if they have become soft. Turn off the flame.

Mash the cooked guava pieces using a potato masher.

Sieve it through a fine mesh.

Keep the pulp mixture and discard the leftovers.

Add the mixture to a kadai and add 1.5 cups of sugar. Cook it on medium flame. Stir and let the sugar melt. Keep stirring continuously to cook it.

When the mixture becomes thicker, add yellow or green food color(optional) to make it look better.

After cooking for a few minutes, add 2 tbsp lemon juice. Mix well and let it cook.

After cooking for a while, the mixture will turn thicker. Check the consistency of the mixture. A single string should be formed between two fingers.

After letting it boil, turn off the flame and let it cool down.

After 20 minutes, the mixture has cooled down and turned thicker. It will get thicker and get the same consistency as we get in the market.

Pour the Guava jam mixture into a glass container. Close the lid and keep it aside for 6-8 hours to let it set.

After 8 hours, you can see that the guava jam has the same texture and consistency as the market.