The fruit seller on the roadside had a pile of really good looking guavas. Big, pale green and ripe guavas which when cut reveal a bright pink inside. Really fragrant and flavorful. These once bought need to be finished in a hurry as they do not last long. Making guava jelly is a great way to preserve this wonderful fruit.
Ingredients :
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5 – 6 Guava cut into small pieces
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Sugar
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Lemon juice
Directions :
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Add enough water to just cover guava in a pan.
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Cook gently with lid on for about 1 hour.
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Strain off juice with a cheese cloth to ensure that no pulp in the strained juice.
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Add 1 cup of sugar and juice of 1 lemon for each cup of clear juice.
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Boil till a drop of the jelly will hold its shape in a bowl of water.
- Let cool slightly and pour into a clean glass bottle.
- Enjoy with crisp hot toast or paranthas.
Guava Jelly Recipe 2
Wash very ripe guavas and remove the eyes. Cut into halves and place them in a saucepan and put water about 2 inches above the guavas. Boil till the guavas are soft. Then remove the guavas carefully with a spoon, draining them as you remove one by one. Now allow the liquid to settle. Then tie a piece of coarse cloth to a saucepan and strain this liquid without stirring the sediment. Leave the sediment aside for your jam.
Now weigh this liquid and for every cup of it add a cup of sugar. Keep it on the fire and stir until the sugar is dissolved. Add the juice of a lime or half a lime, according to the quantity. Stir for about 5 minutes, then let it go on boiling.
As soon as it starts foaming up, stir or lift up with a ladle and pour it back. Go on doing this for some minutes lest it overflows. Then take a saucer with a little water. Put a drop of this jelly into it. If it dissolves it is not ready. Test it from time to time until a drop settles like a bead and does not dissolve even if you shake the saucer. As soon as a drop settles, take saucepan off the fire immediately lest it turn rubbery. When still warm, bottle it, leaving the bottle open till it is cold.
Did you know?
A guava tree will produce fruit for over thirty years.
While more white guava than pink is produced worldwide, pink is far more popular.
Have you tried making Guava jelly or any other fruit jelly at home? Do share you experiences in the comment box below.
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