1 hr 30 mins
Baba has 2 guava trees in her yard. This year she was just not up to picking them all and let me. She even, generously, shared her treasured jelly recipe with me.
My Private Note
Units: US | Metric
- 1Select guavas that are slightly under ripe. Wash, trim stem ends and cut in half.
- 2Put in large kettle and add water until it shows through the fruit.
- 3Cook gently until guavas are tender, about 30 minutes.
- 4Strain through colander into an enamel bowl (I suspect glass is OK).
- 5Stain the juice through linen (an old napkin will work) tying the ends up so it can hand over the spigot in the sink and drip into the enamel bowl overnight.
- 6Make the jelly in small batches. Place juice, lemon and sugar into an appropriate sized pot. A large one is good so it can boil quickly.
- 7Stir the mixture at first, until the sugar has dissolved.
- 8After the jelly comes to a full boil, let it cook for 18 minutes or until the jelly test done.
- 9Pour into sterilized jars, seal and use safe canning methodology.
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Nutritional Facts for Baba's Guava Jelly
Serving Size: 1 (629 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2330.4
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 6.5 mg
- Total Carbohydrate 602.5 g
- Dietary Fiber 0.8 g
- Sugars 599.5 g
- Protein 0.3 g
The following items or measurements are not included: