Create luscious jewel-toned spread from fresh guavas. Ideal for breakfast toast, filling thumbprints, or glazing cakes with natural fruit sweetness.
# Directions:
01 - Wash guavas thoroughly under cold running water. Cut into quarters, leaving skins and seeds intact.
02 - Place guava pieces in a large saucepan and add 4 cups 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 a double layer of cheesecloth and set over a bowl. Pour cooked fruit and liquid into strainer. Allow to drip undisturbed for at least 2 hours or overnight. Do not press or squeeze to maintain clarity.
04 - Measure extracted juice and pour into a clean saucepan. Add lemon juice and stir in sugar using a 1:1 ratio of juice to sugar. Stir until sugar is completely dissolved.
05 - Bring mixture to a boil over high heat, stirring constantly to ensure even heating. Skim off any foam that rises to the surface.
06 - Boil rapidly until mixture reaches 220°F on a candy thermometer, approximately 15 to 20 minutes. Monitor temperature closely.
07 - Place a small spoonful of jelly on a cold plate. If it wrinkles when pushed with your finger, the jelly has reached proper consistency.
08 - Pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal jars immediately with lids.
09 - Allow jars to cool completely at room temperature before storing in a cool, dark place.
