Guava Jelly is a traditional American recipe for a classic jelly (clear, set jam) made from guava, sugar, water and lime or lemon juice. The full recipe is presented here and I hope you enjoy this classic American version of: Guava Jelly.
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Ingredients:
12 very ripe guavas
1.25l water (enough to cover the fruit)
sugar
lime juice or lemon juice
Method:
Cut the guavas roughly into 3cm cubes.
Place in a large saucepan and pour over just enough water to cover the fruit. Bring to a boil, reduce to a simmer and cook for about 30 minutes, until the fruit are very tender. Take off the heat and set aside to 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 then discard any remaining pulp.
Measure the liquid and for every 250ml (1 cup) add 200g (1 cup) of sugar and 1 tbsp lime or lemon juice.
Combine the guava juice, sugar and lime juice in a saucepan, bring to a boil and cook stirring (to prevent the liquid from boiling over) until the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
Take off the heat and set aside to cool slightly then pour into sterilized jars that have been warmed in a low oven.
Seal the jars securely then set aside to cool completely before labelling and storing.
