Babas Guava Jelly Recipes

GUAVA JELLY, THE CARIBBEAN'S BEST

Steps:

• With a veggie peeler, peel off the guava skins. Add to a blender or food processor. Blend until relatively smooth. Over medium-high heat, add the water to a medium saucepan and bring to a boil. Add the sugar to the pan, stir until completely dissolved. Add the vinegar, juice of 3 limes and salt into the pan. Stir to combine. Use a mesh strainer to push the guava mixture through and into the saucepan. Discard the seeds. Bring to a boil, then reduce heat to medium-low. Simmer for 30 minutes or until thickened, stirring occasionally. Remove from the heat and let cool. Scoop into jars and refrigerate until use. The jelly further thickens with refrigerator cooling.

BABA'S GUAVA JELLY

Steps:

• Select guavas that are slightly under ripe. Wash, trim stem ends and cut in half.
• Put in large kettle and add water until it shows through the fruit.
• Cook gently until guavas are tender, about 30 minutes.
• Strain through colander into an enamel bowl (I suspect glass is OK).
• Stain the juice through linen (an old napkin will work) tying the ends up so it can hand over the spigot in the sink and drip into the enamel bowl overnight.
• Make the jelly in small batches. Place juice, lemon and sugar into an appropriate sized pot. A large one is good so it can boil quickly.
• Stir the mixture at first, until the sugar has dissolved.
• After the jelly comes to a full boil, let it cook for 18 minutes or until the jelly test done.
• Pour into sterilized jars, seal and use safe canning methodology.

GUAVA JELLY

Steps:

• Dice guavas into one inch cubes.
• Place in a large saucepan and cover with just enough water to cover the fruit well.
• Cover and cook till guavas are very tender, about half an hour.
• Cool.
• Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl.
• Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl.
• LIGHTLY squeeze out any juice left in the cloth.
• Discard pulp.
• Measure the liquid.
• For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.
• (Eg. if there are four cups of liquid you would need to add four cups of sugar and four tablespoons of lime/lemon juice.) Put this mixture back on fire and bring to a boil.
• Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
• Let stand for half an hour and pour into jars while still warm.
• Cover and seal.