Guava Jelly (Print Version)

Create jewel-toned guava preserve perfect for spreading, filling, or glazing your favorite treats.

# What to Use:

→ Fruit

01 - 3.3 pounds ripe guavas, quartered with skins and seeds intact
02 - 4 cups water

→ Sweetener & Gelling

03 - 4 cups granulated sugar
04 - 2 tablespoons fresh lemon juice

# How to Prepare:

01 - Wash guavas thoroughly under running water. Cut them into quarters, leaving skins and seeds intact for maximum pectin extraction.
02 - Place guava quarters in a large saucepan with 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 double-layered 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 the fruit to maintain clarity.
04 - Measure extracted juice and pour into a clean saucepan. Add lemon juice and stir in an equal volume of sugar. For example, if you have 2 cups juice, add 2 cups sugar.
05 - Bring mixture to a boil over high heat, stirring continuously until sugar completely dissolves.
06 - Boil rapidly for 15-20 minutes until mixture reaches 220°F on a candy thermometer. Skim off foam as it rises to the surface.
07 - Place a small spoonful of jelly on a cold plate. If the surface wrinkles when pushed with your finger, the jelly has reached proper gel stage.
08 - Pour hot jelly into sterilized jars, leaving 1/4-inch headspace from the rim. Seal jars immediately with lids.
09 - Allow jelly to cool completely at room temperature before transferring to a cool, dark storage location.

# Expert Advice:

01 -
  • The jelly stays brilliantly clear and jewel-like because you resist the urge to hurry it.
  • Four cups feels like abundance—enough to fill cookies, swirl into yogurt, gift in small jars, and still have some left for midnight toast moments.
02 -
  • Squeezing the cloth is tempting but will turn your clear jelly cloudy—the suspended fruit particles catch light and ruin that jewel-tone clarity.
  • If your jelly doesn't set, it's usually because the juice-to-sugar ratio was off or you didn't reach true gel stage; you can always reboil it with a bit more lemon juice added for extra pectin.
03 -
  • Sterilize your jars properly by running them through a hot dishwasher cycle just before filling, or boiling them for 10 minutes—cold jars will crack when you pour hot jelly into them.
  • If you live somewhere very humid, store your sealed jars in a cool, dark cupboard rather than on open shelves, where moisture in the air can eventually compromise the seal.
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