# Directions:
01 - Wash guavas thoroughly under running water. Cut them into quarters, leaving skins and seeds intact for pectin extraction.
02 - Place guava quarters in a large saucepan and add 4 cups of water. Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes until fruit is very soft.
03 - Line a large strainer with double-layer cheesecloth and set over a bowl. Pour cooked fruit and liquid into 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. For each cup of juice, add 1 cup sugar and 2 tablespoons lemon juice total. Stir until sugar begins to dissolve.
05 - Bring mixture to a rolling boil over high heat, stirring to completely dissolve sugar. Boil rapidly for 15 to 20 minutes while monitoring with a candy thermometer until mixture reaches 220°F. Skim foam from surface as needed.
06 - Place a small spoonful of jelly on a cold plate and allow to cool slightly. Push with your finger; if it wrinkles and does not flow back, the jelly has reached proper gel stage.
07 - Pour hot jelly into sterilized jars, leaving 1/4-inch headspace from the rim. Apply lids immediately and allow to cool completely at room temperature before storage.
