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    You are in: Home / Recipes / Guava Jelly Recipe
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    Guava Jelly

    Guava Jelly. Photo by HoodieMom

    1/3 Photos of Guava Jelly

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Honeybeee's Note:

    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.

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    Ingredients:

    Yield:

    medium ...

    Units: US | Metric

    Directions:

    1. 1
      Dice guavas into one inch cubes.
    2. 2
      Place in a large saucepan and cover with just enough water to cover the fruit well.
    3. 3
      Cover and cook till guavas are very tender, about half an hour.
    4. 4
      Cool.
    5. 5
      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.
    6. 6
      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.
    7. 7
      LIGHTLY squeeze out any juice left in the cloth.
    8. 8
      Discard pulp.
    9. 9
      Measure the liquid.
    10. 10
      For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.
    11. 11
      (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.
    12. 12
      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.
    13. 13
      Let stand for half an hour and pour into jars while still warm.
    14. 14
      Cover and seal.

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    Ratings & Reviews:

    • on March 03, 2004

      55

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2014

      55

      Tried this after getting a hankering for the taste of the islands and I must say...THANK YOU!!! Simple recipe and delicious! I actually had 14 ripe guavas of different varieties, so the flavor is kind of exotic. Nevertheless, my kitchen smelled heavenly fir hours! FYI - cheesecloth is best used to strain the juice; smoother cooking using confectioner's/powdered sugar rather than table sugar; because, in order to get this to jelly consistency, one has to low boil it to the desired consistency, start earlier in the afternoon or day. ;o) Besides,

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Guava Jelly

    Serving Size: 1 (1889 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 224.4
     
    Calories from Fat 28
    12%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 24.3 mg
    1%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 17.8 g
    71%
    Sugars 29.4 g
    117%
    Protein 8.4 g
    16%

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