Guava Jelly (Print version)

A vibrant preserve made from ripe guavas, ideal for spreading, filling, or topping sweet treats.

# What You'll Need:

→ Fruit

01 - 3.3 lbs ripe guavas, quartered with skins and seeds intact
02 - 4 cups water

→ Sweetener & Gelling

03 - 4 cups granulated sugar
04 - 2 tablespoons fresh lemon juice

# Directions:

01 - Wash guavas thoroughly under running water. Cut them into quarters, retaining skins and seeds.
02 - Place guava pieces in a large saucepan with water. Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes until fruit is completely soft.
03 - Line a large strainer with double-layered cheesecloth and set over a bowl. Pour cooked fruit and liquid through strainer. Allow to drip undisturbed for at least 2 hours or overnight without pressing to maintain clarity.
04 - Measure extracted juice and pour into a clean saucepan. Use equal parts juice to sugar. Stir in lemon juice and sugar until well combined.
05 - Bring mixture to a rolling boil over high heat, stirring occasionally to dissolve sugar. Continue boiling rapidly for 15-20 minutes until mixture reaches 220°F on a candy thermometer. Skim off foam as it rises.
06 - Place a small spoonful of jelly on a cold plate. The jelly is ready when it wrinkles upon gentle pushing.
07 - Pour hot jelly into sterilized jars leaving 1/4-inch headspace. Seal immediately with lids.
08 - Allow jars to cool completely at room temperature before transferring to a cool, dark storage location.

# Expert Tips:

01 -
  • The whole process is actually patient and meditative, not rushed or stressful like some preserves can be.
  • You end up with a gorgeous, crystal-clear jelly that tastes like pure fruit essence without any artificial flavoring.
02 -
  • The absolute rule is never to press or squeeze the fruit during straining—I learned this the hard way when impatience gave me cloudy jelly that still tasted good but looked nothing like glass.
  • Use a candy thermometer religiously, because the difference between 218°F and 220°F is the difference between jelly and syrup.
03 -
  • If your guavas are very fresh and firm, give them an extra 5 minutes of simmering to ensure they're completely soft before straining.
  • Keep a bowl of ice water nearby while cooking so you can quickly test the jelly's set point without waiting for a plate to cool.
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