Guava Jelly

Recipe by Honeybeee
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cool.
  • 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.
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