Yield:  4 8oz jars
       12 4oz jars

guava puree (~10 cups)
allulose (~1.5 cups)
lemon juice (.5 cup + 2T)
ground ginger (~2t)
ground cinnamon (~1 t)
ground cardamom (~1/2 t)
white pepper (~1/2 t)
ground allspice (~1/4 t)
ground clove (~1/4 t)

1/2 cup Ball low-no sugar pectin

Guava Puree:
Halve the guavas and scoop out all the seeds.  Cut the halves into pieces, larger if squishy, smaller if hard.  Place the pieces in a large pot and add water to cover.  Bring to a boil, then simmer until all are soft.  Puree in a blender, then strain once through a coarse sieve, then again through a fine one, pressing the puree with the back of a spoonula to remove any seeds and seed fragments.  

Load up the canning pot with jars and cover with water.  Add 1T white vinegar to prevent water scale and bring the pot to a rolling boil.  Place lids and rings in a separate pot and heat, but not to boiling.  Make sure you have all your tools at hand:  dampened towel for wiping the rims, jar lifter or strong tongs, magnetic lid lifter, funnel, jar holding mitt, towel on which to place hot jars.

Return the puree to a very large pot (5 qt), add allulose and spices, taste to see if balanced. You should taste the guava prominently - the spices should support, but not overwhelm, the fruit.  Adjust if necessary.  Bring to a boil and add pectin.  Keep at a rolling boil for 1 minute. Ladle hot jam into jars (one out, one in), wiping the rims and assembling the lids and rings (finger tight).

Bring canning pot back to a hard boil and process jars covered with 1-2” of water for 10 minutes.  Remove jars to a towel and do not disturb the jars until cool.  Check that the “buttons” in the lid have depressed, and store any that did not in the refrigerator.