Old-Fashioned Guava Jelly
Serves 20 20 min prep 60 min cook
Clear jewel-coloured guava jelly made the traditional way by slowly straining cooked guavas before boiling the juice with sugar.
Ingredients
- 1.5 kg ripe guavas, washed and chopped
- water to cover
- 750 g white sugar per litre of strained juice
- 60 ml lemon juice per litre of strained juice
Method
- Place the guavas in a large saucepan and just cover with water.
- Simmer until completely soft.
- Pour into a jelly bag or clean muslin and allow the juice to drip through without squeezing.
- Measure the strained juice.
- For every litre of juice add 750 g sugar and 60 ml lemon juice.
- Heat gently until the sugar dissolves.
- Boil briskly until the jelly reaches setting point.
- Pour into hot sterilised jars and seal.