Pin It Experience the essence of the tropics with this vibrant, jewel-toned Guava Jelly. Crafted from ripe guavas, this preserve offers a stunning, translucent glow and a sweet-tart flavor profile that is perfect for filling thumbprint cookies, spreading on morning toast, or glazing delicate pastries.
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Homemade jelly making is a rewarding process that transforms simple fruit into a concentrated delight. This recipe focuses on clarity and the perfect gel set, ensuring every jar is filled with a professional-quality spread that surpasses store-bought alternatives.
Ingredients
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- Fruit: 1.5 kg (about 3.3 lbs) ripe guavas and 4 cups water.
- Sweetener & Gelling: 4 cups granulated sugar and 2 tbsp lemon juice.
Instructions
- Step 1
- Wash the guavas thoroughly. Cut them into quarters, leaving skins and seeds intact.
- Step 2
- Place guava pieces in a large saucepan. Add water and bring to a boil over medium heat.
- Step 3
- Reduce heat and simmer for 30 minutes, or until the fruit is very soft.
- Step 4
- Line a large strainer with a double layer of cheesecloth and set over a bowl. Pour the cooked fruit and liquid into the strainer. Let it drip undisturbed for at least 2 hours (or overnight) to extract clear juice. Do not press or squeeze, to keep the jelly clear.
- Step 5
- Measure the extracted juice. For each cup of juice, use 1 cup of sugar. Pour juice into a clean saucepan, add lemon juice, and stir in the sugar.
- Step 6
- Bring the mixture to a boil over high heat, stirring to dissolve the sugar.
- Step 7
- Boil rapidly until the mixture reaches gel stage (220°F/104°C on a candy thermometer), about 15–20 minutes. Skim off any foam.
- Step 8
- Test for doneness by placing a small spoonful of jelly on a cold plate. If it wrinkles when pushed, its ready.
- Step 9
- Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal immediately.
- Step 10
- Let cool completely before storing in a cool, dark place.
Zusatztipps für die Zubereitung
To ensure a perfect set every time, always use a candy thermometer to reach exactly 220°F (104°C). If you don't have a thermometer, the cold plate test is an excellent manual indicator of readiness. Remember to use sterilized jars to maintain the shelf life of your preserves.
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Varianten und Anpassungen
For those who prefer a more complex flavor, you can include a small portion of underripe guavas to increase natural pectin levels, which provides a firmer gel. The ratio of sugar to juice is critical for gelling, so ensure you measure your extracted liquid carefully before adding the sweetener.
Serviervorschläge
This jelly serves as an excellent glaze for fruit tarts and cakes. It also makes a wonderful accompaniment to a cheese board or can be used as the traditional filling for tropical-themed thumbprint cookies. For a simple treat, spread it generously over warm, buttered toast.
Pin It Once opened, keep your guava jelly refrigerated to maintain its freshness and vibrant color. This homemade preserve is a delightful way to capture the sunshine of the tropics in a jar and enjoy it throughout the year.
Recipe Questions & Answers
- → How do I know when the jelly reaches the proper consistency?
The most reliable method is using a candy thermometer to reach 220°F (104°C), which indicates the gel stage. Alternatively, place a small spoonful on a cold plate and push it with your finger - if the surface wrinkles, it's ready to jar.
- → Can I use frozen guavas instead of fresh?
Yes, frozen guavas work perfectly well for making jelly. Thaw them completely before starting, and include any liquid that accumulates during thawing as part of your water measurement. The process remains identical.
- → Why shouldn't I press the fruit while straining?
Pressing or squeezing the fruit pulp forces solids and cloudiness into the juice, resulting in murky jelly rather than the desired clear, jewel-toned appearance. Letting gravity strain naturally over 2 hours or overnight produces beautifully translucent preserves.
- → How long does homemade guava jelly last?
Properly sealed and sterilized jars stored in a cool, dark place remain fresh for up to 1 year unopened. Once opened, transfer to the refrigerator and consume within 3 weeks for optimal quality and freshness.
- → What's the purpose of lemon juice in the recipe?
Lemon juice serves multiple functions: it balances the guava's natural sweetness with bright acidity, helps the gel set properly by interacting with pectin, and acts as a natural preservative to extend shelf life.
- → Can I reduce the amount of sugar?
Sugar isn't just for sweetness - it's essential for proper gelling and preservation. Reducing sugar significantly affects texture and shelf stability. If you prefer less sweetness, use smaller portions rather than altering the ratio.
