Feb 1, 2020
Guava Jelly Recipe
There's nothing like the striking fragrance of ripe guavas. For me, this smell takes me back to childhood holidays in Pakistan when I would eat guavas with the skin on like an apple.
Once every guava season, I try to make guava jelly, usually around the time my parents come to visit since they love guava jelly on toast for breakfast. I love that my house smells like a tropical paradise the whole day.
This easy guava jelly recipe is so worth the time it takes. The fruit is ripe when it's greenish-yellow. There's plenty of pectin in guava so you don't need to add anything artificial. Just 3 simple ingredients and you have a delicious jelly that you can enjoy for months. If it lasts that long!
Guava Jelly Recipe
2 kg/4lbs guavas, washed and cubed with skin and seeds
8 cups sugar or to taste
1/4 cup lemon juice
In a large pot, add guavas and enough water to cover.
Bring to a boil then turn heat low and cook for 1 hour until fruit is tender.
Place a strainer lined with cheesecloth over a large bowl. The strainer should not touch the bottom of the bowl.
Pour the guavas and water in the cheesecloth.
Carefully pull the cheesecloth together, twist and tie it to close.
Allow the liquid to drip into the bowl giving the cheesecloth a squeeze every now and then.
You should get 8 cups of clear liquid after an hour.
In a large pot, measure 8 cups of liquid, add sugar and lemon juice and boil until thick.
If there is white scum on top, carefully spoon it off.
Once the jelly starts thickening and changing color, check every 15 minutes to get it to the consistency you want. I put some on a plate and let it cool. I put my finger through it and if it doesn't meld together, then it's thick enough.
Carefully pour the jelly into sterilized jars, cool, cover and store in the fridge.
Tips and Bits
This recipe makes approximately 6 jars. You can half this recipe if you want to make less jelly.
You don't want to squeeze and press the cheesecloth full of cooked guava too much as you don't want any pulp or sediment in the bowl.
The liquid can foam and bubble especially when mixing. Keep the heat low so it doesn't overflow.
Don't overcook or you will be left with a thick, sticky jelly that will be very hard to spoon out of the jar.
I wash and boil jam jars and lids to sterilize. Pull out with tongs and allow to dry completely on a drying rack before filling.
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