This is all a serving suggestion, and easy to adjust to taste.  If you like a sweeter fruit spread, or need to use a different sweetener, add slightly less as Allulose is not as sweet as sugar.  If you want to make a firmer jam, add pectin and don’t cook the fruit as long.  Note that guavas already have quite a bit of natural pectin, so you may not need as much pectin as for other fruits.

Makes approximately 11 4oz jars

6 1/2 C guava puree with lemon (or add 1T lemon juice per cup of fruit puree)
1 1/2 C allulose
1 1/2 tsp ground cinnamon
3/4 tsp white pepper
1/2 tsp ground cardamom

Place several metal spoons in the freezer.

Place clean canning jars in a canning rack and cover with water by 2”.  Add a glug of white vinegar to the pot if your water is hard to prevent mineral haze on the jars.  Bring the canning pot to a boil, then reduce heat to a simmer while making the spread.  Make sure you put in a few more jars than you expect to use, as the output varies according to how soft or thick you like your spread.

Bring all to a boil over high heat, stirring constantly, then reduce the heat somewhat and boil until your desired consistency is reached when a small dollop is placed on one of the frozen spoons (30 minutes or more).  

Reduce the spread heat to low and raise the canning rack out of the canning pot.  Also raise the heat on the canning pot so that it will be close to boiling again once all the jars are filled.  Fill your jars using the "1 out, 1 in” method, .25” headspace, wipe the rim and threads, use clean new canning lids and tighten the rings fingertip tight.  Once all the jars are filled, lower the rack into the water and process in boiling water for 15 minutes.  Remove the jars to a quiet place on a kitchen towel and listen for the pings as the lids pop.  Any jars that don’t pop after the spread has cooled can be re-processed using a new lid.