Jam

Psidium guajava L. is a small semi-deciduous tropical tree, commonly known as guava or ‘Amrood’ in North India. It is widely grown throughout India for its fruits and is a common sight in the backyards. The tree is easy to recognize because of its smooth, thin, copper-colored bark that flakes off, showing the greenish layer beneath.

Common guavas may bloom and set fruit in as few as 2 years, or as many as 8. Cuttings and grafting are more commonly used as a propagation method in commercial groves. A high percentage of vitamin C (5 times more than oranges), carotene, Vitamin B1, B2, B6, and free sugars (glucose, fructose, and sucrose) has been reported to be present in these fruits. Guava fruits are known to be a rich source of antioxidants. They are extensively used to make candies, preserves, jellies, jams, marmalades, juices, and Aguas Frescas because of their high pectin content. "Red" guavas can be used as the base of many salted products such as sauces. They are also used as a substitute for tomatoes, especially for those sensitive to the latter's acidity. In Asia, a drink is made from an infusion of guava fruits and leaves. When immature, and until a very short time before ripening, the fruit is green, hard, gummy on the inside, and very astringent. In India, the Guava tree is considered sacred and used in religious ceremonies by Hindus.