Guava jelly

Guava jelly

By
From
The Complete Asian Cookbook
Makes
1 litre
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2kg slightly under-ripe guavas
4 green granny smith apples
sugar
lemon juice

Method

  1. Wash the fruit and cut into quarters. Put into a large saucepan with just enough cold water to cover. Bring to the boil, then reduce the heat to low and simmer for about 1 hour, or until the fruit is soft and loses its colour. Strain into a bowl, through two or three layers of muslin (cheesecloth) — do not squeeze or the jelly will not be sparkling and clear. Wet the muslin and wring it out before pouring the fruit into it, or a lot of juice will be absorbed by the cloth. Reserve the pulp for making guava paste.
  2. Measure the strained juice and cook no more than 1–1.25 litres at a time. Allow 165 g sugar to each cup of juice. Bring to the boil, add the warmed sugar and about 2 tablespoons strained lemon juice and stir until the sugar has dissolved. Cook the jelly, without stirring, skimming off any froth that rises to the top, until the jelly has set. To test, take a spoonful of the liquid, cool slightly and pour back into the pan from the side of the spoon — when it no longer runs off in a steady stream but thickens and ‘sheets’ as it falls, it is ready. Pour the jelly into sterilised airtight jars.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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