Guava Jelly
Source & History
This is from Rhoda's collection of recipes as well, so I assume is the one her mother used.
Notes
- To check whether the jam has boiled long enough and is ready to set, perform the following test: follow this link to see what to do https://www.youtube.com/watch?v=cBmWOiAtFow
- If the jam doesn't set after you have boiled it according to the instructions, you may need to pour all the jelly back into the pot, add some pectin (called Jamsetta at the supermarket) and reboil it. You'll also need to clean & re-sterilise your jars.
- for how to sterilise your jars go to Sterlising Jars (The Easy Way)
- Author
- Aileen Sorohan
Ingredients
- 1/2 bucket guavas chopped
- water to cover
- 1 lemon juiced
- 6 cups guava juice see above
- 4 1/2 cups sugar
- 1/2 tsp citric acid
Instructions
- Chop the guavas (skin & all) and put into pot. Cover with water. Add the juice of 1 lemon. Boil 1/2 hour.
- Remove from the heat and strain to remove fruit pulp. You need 6 cups of juice for the recipe.
- Put the 6 cups of juice into a pan and boil for 1/2 hour.
- Add sugar, and citric acid. Stir until sugar is dissolved.
- Boil for 3/4 to 1 hour until the jelly is ready to set.
- Pour jelly into sterilised jars and seal.
