Yellow Guava Recipes

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.