Kilajalo Guava Jam Fresh fruits of all varieties are so abundant in Ecuador. From the exotic taxo fruit, whose vine and big hot pink flowers covered the roofs and trailed down to the ground (teacher Don Alberto Taxo was named after,) to huge papayas as big as our watermelons, guarana--unusual red spiny fruits with sweet tart gelatinous insides, wonderful sweet red bananas, bought by the full stem and cluster, and blackberries, mangoes, strawberries, grapes and guava.... the list goes on and on. Elva made fresh jam with almost every meal, simply  prepared with the fresh washed fruit and banala--a product made from sugar cane. As dark as maple syrup,  as hard as a rock!--and formed into rounds which fit like huge beads on a large dowel at the market, pieces are broken off and crushed for use in recipes. I have substituted brown sugar in this recipe, with a touch of maple syrup to try to obtain the authentic flavor. All quantities are approximate! If you have 3 cups of fruit, that’s fine. A fresh jam can be made from any fruit available! Serve with wheat rolls and whipped honey for a true Ecuador highlands taste. 4 c. or so peeled, seeded and chopped fresh guava--or other favorite fresh fruit 1 c. brown sugar 2 tbsp. maple syrup Simmer ingredients over medium low heat, stirring frequently, until fruit juices thicken, and a finger traced on jam coated wooden spoon leaves a distinct trail. Cool and serve. Note: A cane sugar product called Panocha is available in the Hispanic section of markets. Very similar to Banala, formed into hardened, three inch thimble shapes. link to Step Inside the Clouds Ecuador Photo Journey Magica, collage of 2000 Ecuador trip for more Ecuador recipes, go to Table of Contents/Recipes Archives