Prep 15 mins
Cook 1 hr
Tastes wonderful on toast! My mother's recipe and its foolproof. The beauty of it is that there are no fixed measurements. I make my jelly sometimes with just four guavas. Other times, it may be for 5 lbs...the measurements of all the ingredients increase or decrease depending on the liquid extracted.
- Dice guavas into one inch cubes.
- Place in a large saucepan and cover with just enough water to cover the fruit well.
- Cover and cook till guavas are very tender, about half an hour.
- Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl.
- Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl.
- LIGHTLY squeeze out any juice left in the cloth.
- Discard pulp.
- Measure the liquid.
- For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.
- (Eg. if there are four cups of liquid you would need to add four cups of sugar and four tablespoons of lime/lemon juice.) Put this mixture back on fire and bring to a boil.
- Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
- Let stand for half an hour and pour into jars while still warm.
- Cover and seal.
this nearly got 1 star, cause I made it and it looked right, but it was still liquid when it got cold :( SO, I put it back on the heat and simmered for ages , and then I bottled it, and OMG it is great. the colour, the smell and the taste is perfect!!! and for an added thrill, I mixed some with Chrissy O's wato's chillie sauce, and I reckon I could sell that magic drop for about $100 an ounce!!! thanks so much for fab and easy recipe!!
This started out great, but I had a blonde moment and cooked it too high for too long...so it turned into hard candy. Tastes pretty good, but is not jelly, obviously.
Beautiful recipe. This is the best use of all the guavas in my house! Re the comment about pectin, yes that is true, however the seeds from fruit contain natural pectin, so you can throw in the lemon/lime seeds if you're really worried, or you could use jam sugar, which has added pectin to help the setting. Either way, I didn't do either of those things, and simmered it for aaaaaaages after I added the sugar. A ridiculously long time. I was testing it by putting a spoonful in a cup and putting the cup into the fridge to see if it would set. It has become the perfect 'jelly' consistency, and my entire family is madly in love with this new recipe! Thank you :-)