Create a vibrant jewel-toned preserve from ripe guavas, ideal for filling cookies, spreading on toast, or topping desserts with natural sweetness.
# How to Make It:
01 - Wash guavas thoroughly under running water. Cut them into quarters, leaving skins and seeds intact for pectin extraction.
02 - Place guava quarters in a large saucepan, add water, and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes until fruit is very soft and easily breaks apart.
03 - Line a large strainer with a double layer of cheesecloth and position over a bowl. Pour the cooked fruit and liquid into the strainer. Allow to drip undisturbed for at least 2 hours or overnight. Do not press or squeeze the fruit to maintain clarity.
04 - Measure the extracted juice and pour into a clean saucepan. For each cup of juice, add 1 cup of sugar. Add lemon juice and stir until sugar is completely dissolved.
05 - Bring the juice and sugar mixture to a boil over high heat, stirring frequently to ensure even sugar dissolution. Skim off any foam that rises to the surface.
06 - Continue boiling rapidly until the mixture reaches 220°F (104°C) on a candy thermometer, approximately 15 to 20 minutes. This is the gel stage for proper jelly consistency.
07 - Place a small spoonful of the hot jelly on a cold plate and let cool slightly. Push the jelly with your finger. If it wrinkles and does not flow back, the jelly is ready.
08 - Pour the hot jelly into sterilized glass jars, leaving 1/4-inch headspace from the rim. Seal immediately with sterilized lids to create a tight seal.
09 - Allow jars to cool completely at room temperature before transferring to a cool, dark storage location. The jelly will continue to set as it cools.
