Prep 1 hr 30 mins
Cook 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.
- Select guavas that are slightly under ripe. Wash, trim stem ends and cut in half.
- Put in large kettle and add water until it shows through the fruit.
- Cook gently until guavas are tender, about 30 minutes.
- Strain through colander into an enamel bowl (I suspect glass is OK).
- Stain 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.
- Make 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.
- Stir the mixture at first, until the sugar has dissolved.
- After the jelly comes to a full boil, let it cook for 18 minutes or until the jelly test done.
- Pour into sterilized jars, seal and use safe canning methodology.