Guava Jelly
Guava Jelly is a classic sweet preserve made from fresh guava juice, sugar, and a hint of citrus. With its glossy texture and fragrant flavor, this jelly is perfect for spreading on toast, drizzling over desserts, or serving alongside cheese and crackers.
Ingredients
- 1½ kg guavas
- 6 cups water
- ½ tsp citric acid (or 1 tbsp lemon juice)
- Sugar (3 cups per pint of guava juice)
Method
-
Cook the guavas:
- Wash the guavas thoroughly and cut them into thin slices.
- In a large pan, add the guava slices and water.
- Bring to a boil, then simmer gently until the fruit becomes very soft and pulpy.
-
Extract the juice:
- Pour the cooked guava mixture into a clean, coarse muslin or cheesecloth.
- Hang or tie the cloth securely over a bowl and let the juice drip through naturally for about 12 hours.
- Do not squeeze the bag, as pressing will make the jelly cloudy.
- Reserve the remaining pulp for making guava cheese if desired.
-
Measure and sweeten:
- Measure the strained guava juice.
- For every 1 pint (about 2 cups) of juice, add 3 cups of sugar.
- Combine the juice and sugar in a large pan and heat gently, stirring continuously until the sugar dissolves completely.
-
Boil and thicken:
- Strain the mixture once more to remove any impurities.
- Add citric acid or lemon juice and bring to a vigorous boil.
- Continue cooking over medium-high heat until the jelly reaches its setting point (a small drop placed on a cold plate should wrinkle when pushed with your finger).
-
Cool and store:
- Remove from heat and allow the jelly to cool slightly.
- Pour the warm jelly carefully into sterilized, airtight glass jars.
- Seal tightly and store in a cool, dry place.
Tips:
- To test the setting point, place a plate in the freezer for a few minutes — it helps the jelly set faster during testing.
- Adding a teaspoon of butter while boiling helps reduce foam.
- Use ripe but firm guavas for the best aroma and color.