I know it is not a traditional jam but I assure you that it is very tasty. It is made with Paraguayan and also with apple, in the saucepan and over low heat.
La apple We will put it well washed and without peeling because the pectin of its skin will help us to make the jam more dense. Carry sugar but not as much as most store-bought jams. We can reduce the amount even more, especially if we are not going to use it to make preserves.
Try it with toast or with a cheese board. I'm sure you will like it.
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