Quarter apples, Guavas and cut roughly without peeling.Take the pieces in a deep pan with half a cup of water and stew for ten minutes. Once cooked, make a pulp. Sieve to remove the seeds.
Take puree in a deep pan. Add quantity of sugar and aloovera pulp. cook, stirring continuously, till all the sugar dissolves.
When mixture begins to thicken, add citric acid and cook till it thickens to the required consistency.
To test, put a little on a plate and cool. If it sets it is done. Sterilize bottles in boiling water for half an hour and then dry completely. Fill the jam in t bottles. Let them cool down to room temperature before storing.
Green color of jam, depends of puree colour,if u want u can add, little edible green food colour.I did not add edible green food colour .