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Guava Jelly
 Guava
Jelly 1
You need:
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Guava skins
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Sugar
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Lemon juice
(Quantities weren’t specific,
pending guava quantity)
Method:
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Well cover skins with water,
cook gently with lid on for about 1 hour.
-
Strain off juice and use cup
for cup juice with sugar and the juice of 1 lemon.
-
Boil for about 20 minutes
until set
Guava Jelly 2
Wash very ripe guavas and remove the skin and eyes. Cut into
halves and place them in a saucepan and put water about 2 inches
above the guavas. Boil till the guavas are soft. Then remove the
guavas carefully with a spoon, draining them as you remove one
by one. Now allow the liquid to settle. Then tie a piece of
coarse cloth to a saucepan and strain this liquid without
stirring the sediment. Leave the sediment aside for your jam.
Now weigh this liquid and for every cup of it add a cup of
sugar. Keep it on the fire and stir until the sugar is
dissolved. Add the juice of a lime or half a lime, according to
the quantity. Stir for about 5 minutes, then let it go on
boiling.
As soon as it starts foaming up, stir or lift up with a ladle
and pour it back. Go on doing this for some minutes lest it
overflows. Then take a saucer with a little water. Put a drop of
this jelly into it. If it dissolves it is not ready. Test it
from time to time until a drop settles like a bead and does not
dissolve even if you shake the saucer. As soon as a drop
settles, take saucepan off the fire immediately lest it turn
rubbery. When still warm, bottle it, leaving the bottle open
till it is cold.
Did you know?
A guava tree will produce fruit for over thirty years.
While more white guava than pink is produced worldwide, pink is
far more popular as an import.
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