photo by Sophie P.
- Ready In:
- 1hr 15mins
2 medium sized jars
- 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.
Questions & Replies
I just made this Jelly! My mom used to make it all the time. Thank you for the recipe where we do not have to use Pectin. As for sugar content - depends on the amount of water/juice each of us end up with - I feel. I had larger amount of initial juice due to water I added when boiling the Guavas, so I tasted the sweet level and adjusted accordingly. I did have to simmer for quite sometime, which is fine as I had more initial juice. Came out perfect and now I can enjoy my childhood favorite thanks to this author. THANK YOU!
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!!
Made this once as written, and thought it was a good base recipe, but way too sweet and lacking for interest. In all fairness, we can't grow guava around here so lord knows how fresh/fragrant the ones are that get shipped here. But... second time, I made some variations, and my husband said it might've been the best thing he ever put in his mouth! 1. I added a small finger of ginger to pot with the first boil. Quartered it to expose the flesh, but left it big enough to remove easily later. 2. I didn't do the four hour strain thing. Took it right from the stove and poured it through a fine mesh strainer, and used a rubber spatula to push most of the pulp through the mesh, leaving the seeds and ginger behind. Took a grand total of five minutes. 3. I used roughly half the sugar. 4. I subbed lime juice for the lemon. 5. After boiling it down to the right consistency, I added orange zest and red pepper flakes, and simmered about five minutes longer to bloom the flavors. I never had quava jelly before, so might be missing the mark for nostalgia factor... but seriously, with these changes, it was absolutely incredible!
Does the jam thicken a lot on cooling ? The last time I made it and bottled it, it was so hard in the bottle. I had a tough time taking it out and had to eat it like candy but the taste was excellent. I m trying it out again today so please advise. How much jam would I get for one kilogram of guava Regards Anna
RECIPE SUBMITTED BY
I live in New Delhi, India. I am a stay-at-home grandmom. I spend a fair amount of time on the net....and while surfing for a recipe ran into this site. After that; this is it....a one-stop station for every kind of recipe. I have no favourite cookbook but love collecting recipes from any source. I play a lot of scrabble (Any potential scrabblers out there?!) and hate cooking in summers. Temperatures run into the 40 degrees cent. range and our kitchens are not airconditioned!! I love travelling and, given a chance, would take a month long luxury cruise which touched exotic ports! Aaaahhh....pure bliss!!!!