Save A vibrant, jewel-toned preserve made from ripe guavas, this jelly is the perfect way to capture the essence of the tropics. Its shimmering pink color and delicate floral sweetness make it a standout addition to any breakfast table or dessert platter. Whether you're looking for a smooth filling for cookies or a bright topping for toast, this homemade preserve delivers a professional, gelled texture and an authentic fruit flavor that store-bought versions simply can't match.
Save The process of making guava jelly is as rewarding as it is delicious. By simmering the whole fruit and allowing the juice to drip undisturbed through cheesecloth, you achieve a crystal-clear result. This patience is rewarded when the juice is boiled with sugar and lemon, transforming into a thick, glossy preserve that captures the peak ripeness of the guava season.
Ingredients
- Fruit: 1.5 kg (about 3.3 lbs) ripe guavas, 4 cups water
- Sweetener & Gelling: 4 cups granulated sugar, 2 tbsp lemon juice
Instructions
- 1. Prepare the Fruit
- Wash the guavas thoroughly. Cut them into quarters, leaving skins and seeds intact.
- 2. Initial Boil
- Place guava pieces in a large saucepan. Add water and bring to a boil over medium heat.
- 3. Simmer
- Reduce heat and simmer for 30 minutes, or until the fruit is very soft.
- 4. Extract Juice
- 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.
- 5. Combine Ingredients
- 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.
- 6. Dissolve Sugar
- Bring the mixture to a boil over high heat, stirring to dissolve the sugar.
- 7. Reach Gel Stage
- Boil rapidly until the mixture reaches gel stage (220°F/104°C on a candy thermometer), about 15–20 minutes. Skim off any foam.
- 8. Test Doneness
- Test for doneness by placing a small spoonful of jelly on a cold plate. If it wrinkles when pushed, its ready.
- 9. Fill Jars
- Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal immediately.
- 10. Cool and Store
- Let cool completely before storing in a cool, dark place.
Zusatztipps für die Zubereitung
To ensure success, use a candy thermometer to hit the precise gel stage of 220°F (104°C). If you don't have a thermometer, the cold plate test is an excellent manual indicator of readiness. Remember to use sterilized jars and lids to maintain the safety and quality of your preserve.
Varianten und Anpassungen
For a firmer set with more natural pectin, you can include a few slightly underripe guavas in the mix. While this recipe contains no common allergens, always check the labels of your sugar and lemon juice to ensure they meet your specific dietary requirements.
Serviervorschläge
This jelly is excellent as a glossy glaze for fruit cakes or a sweet filling for thumbprint cookies. It is also a classic topping for freshly buttered toast or can be used to add a tropical flair to yogurt and panna cotta.
Save With about 55 calories per tablespoon, this homemade guava jelly is a delightful way to enjoy the flavor of fresh fruit year-round. Once the jars are sealed and cooled, store them in a cool, dark place until you're ready to enjoy a taste of the tropics.
Recipe FAQ
- → How long does guava jelly take to set?
Guava jelly typically sets within 24-48 hours after processing. The gel stage occurs at 220°F during cooking, but full setting completes as it cools completely in the jars.
- → Can I use frozen guavas for making jelly?
Frozen guavas work perfectly for jelly making. Thaw completely before cooking, and include any liquid released during thawing as part of the water measurement.
- → Why is my guava jelly cloudy instead of clear?
Cloudy jelly usually results from pressing or squeezing the fruit while straining. Let the juice drip naturally through cheesecloth without disturbance for perfectly clear preserves.
- → How should I store homemade guava jelly?
Sealed jars keep in a cool, dark place for up to a year. Once opened, refrigerate and use within three weeks for best quality and flavor.
- → What can I use guava jelly for besides toast?
Guava jelly excels as a filling for thumbprint cookies, glaze for sponge cakes, topping for cheesecake, or paired with soft cheeses on charcuterie boards.