Guava Jelly

A vibrant, jewel-toned preserve made from ripe guavas, perfect for filling cookies, spreading on toast, or topping desserts. This homemade guava jelly captures the essence of tropical fruit in a clear, shimmering spread that is as beautiful as it is delicious.

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Making your own preserves at home allows you to enjoy the pure flavor of the fruit without any artificial additives. By carefully straining the guava juice, you achieve a professional-quality clarity that makes this jelly a standout in any pantry.

Ingredients

• Fruit: 1.5 kg (about 3.3 lbs) ripe guavas, 4 cups water
• Sweetener & Gelling: 4 cups granulated sugar, 2 tbsp lemon juice

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Instructions

Step 1

Wash the guavas thoroughly. Cut them into quarters, leaving skins and seeds intact.

Step 2

Place guava pieces in a large saucepan. Add water and bring to a boil over medium heat.

Step 3

Reduce heat and simmer for 30 minutes, or until the fruit is very soft.

Step 4

Line a large strainer with a double layer of cheesecloth and set over a bowl. Pour the cooked fruit and liquid into the strainer. Let it drip undisturbed for at least 2 hours (or overnight) to extract clear juice. Do not press or squeeze, to keep the jelly clear.

Step 5

Measure the extracted juice. For each cup of juice, use 1 cup of sugar. Pour juice into a clean saucepan, add lemon juice, and stir in the sugar.

Step 6

Bring the mixture to a boil over high heat, stirring to dissolve the sugar.

Step 7

Boil rapidly until the mixture reaches gel stage (220°F/104°C on a candy thermometer), about 15–20 minutes. Skim off any foam.

Step 8

Test for doneness by placing a small spoonful of jelly on a cold plate. If it wrinkles when pushed, its ready.

Step 9

Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal immediately.

Step 10

Let cool completely before storing in a cool, dark place.

Zusatztipps für die Zubereitung

For the best results, avoid the temptation to press the fruit while it is straining; this ensures your jelly remains crystal clear. Using slightly underripe guavas can also be beneficial as they contain more natural pectin, which helps the jelly reach its setting point more easily.

Varianten und Anpassungen

This jelly can be used as a versatile base for many culinary creations. It works exceptionally well as a glaze for fruit cakes or tarts. You can also vary the consistency slightly depending on the boiling time to create a softer syrup for topping pancakes or a firm set for cookie centers.

Serviervorschläge

Serve this guava jelly on warm toast with a layer of butter for a classic treat. It is also an excellent filling for thumbprint cookies or a vibrant topping for creamy desserts like panna cotta or cheesecake. For a savory twist, try it on a cheese board with sharp crackers.

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With its tropical aroma and beautiful shimmer, this guava jelly is a delightful addition to your breakfast table. Once you taste the homemade version, you’ll never want to go back to store-bought!

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Recipe FAQs

→ How long does homemade guava jelly last?

Properly sealed and stored jars keep in a cool, dark place for up to one year. Once opened, refrigerate and use within three weeks for best quality and flavor.

→ Why shouldn't I press the fruit while straining?

Pressing or squeezing the fruit pulp clouds the juice, resulting in hazy jelly. Letting it drip naturally through cheesecloth extracts clear juice while keeping the final product beautifully translucent.

→ Can I use less sugar in this guava jelly?

Sugar acts as both sweetener and preservative while helping achieve proper gel consistency. Reducing sugar significantly may affect setting ability and shelf life. For lower sugar options, consider using commercial pectin designed for reduced-sugar preserves.

→ What's the purpose of lemon juice in guava jelly?

Lemon juice provides acidity which helps activate natural pectin in the fruit, ensuring proper gelling. It also balances sweetness and brightens the tropical guava flavor while preserving the vibrant color.

→ How do I know when the jelly reaches gel stage?

Use a candy thermometer to check when the mixture reaches 220°F (104°C). Alternatively, place a small spoonful on a cold plate—if it wrinkles when pushed with your finger, it's ready. The spoon test also works: dip a cool metal spoon in the mixture; when two drops form and sheet off together, it's done.

→ What can I use guava jelly for besides toast?

This versatile preserve shines as a filling for thumbprint cookies, linzer cookies, and pastries. Brush it over cakes while warm for a shiny glaze, swirl into yogurt, serve alongside cheese boards, or layer between cake tiers for moisture and flavor.