A jewel-toned preserve made from ripe guavas, perfect for filling cookies, spreading on toast, or topping desserts.
# How to Make:
01 - Wash guavas thoroughly under running water. Cut them into quarters, leaving skins and seeds intact for optimal pectin extraction.
02 - Place guava quarters in a large saucepan. Add 4 cups of water and bring to a boil over medium heat.
03 - Reduce heat and simmer for 30 minutes, or until the fruit is very soft and begins to break down.
04 - Line a large strainer with a double layer of cheesecloth and set it over a bowl. Pour the cooked fruit and liquid into the strainer. Allow it to drip undisturbed for at least 2 hours or overnight to extract clear juice. Do not press or squeeze the fruit to maintain clarity.
05 - 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 measured sugar.
06 - Bring the mixture to a boil over high heat, stirring constantly to ensure the sugar dissolves completely.
07 - Boil rapidly, stirring occasionally and skimming off any foam that rises to the surface. Continue until the mixture reaches gel stage at 220°F (104°C) on a candy thermometer, approximately 15 to 20 minutes.
08 - Place a small spoonful of the jelly mixture on a cold plate. If it wrinkles when pushed with your finger, the jelly has reached the proper setting point.
09 - Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal immediately with lids.
10 - Allow jars to cool completely at room temperature before transferring to a cool, dark storage location.
