“Chose promise, chose due!”, I’m keeping my promise! And here is the recipe for guava jelly. Fully ripened guavas are highly perishable, so be sure to either eat them as is or cook them right away.
The concept is simple and easy to remember: for every cup of guava juice count 1 cup of sugar and the juice of half a lime. Once canned and rested, you’ll have the tropical flavor of India captured in your sealed jars. You’ll also be pleasantly surprised by the natural, sweet, most invigorating fragrance in your home! Then you know what to do: slather the beautiful jelly on your favorite bread and enjoy!
1. Info for Homemade Guava Jelly Recipe
- Cook Time: 35 mins
- Total Time: 60 mins
- Servings: 5
- Calories: 68kcal
2. Ingredients for Homemade Guava Jelly Recipe
- 3¼ pounds fresh guavas (about 40)
- 4⅓ cups granulated sugar
- 2 limes, freshly squeezed, pulp-free
- 1 teaspoon pure vanilla extract (optional)
- 5 half-pint jars
- Choose blemish-free, soft, fully ripened guavas. Wash and pat them dry. Trim the top, then chop them coarsely.
- Gather into a blender. Add enough water to run the blender smoothly and pulse 2-3 times until coarsely blended.
- Transfer to a small pot. Rinse the blender with a bit of guava water and pour into the pot. Cook for about 20 minutes. Let cool to room temperature.
- In a large bowl, strain out the excess pulp from the guava juice using 4-layered cheesecloth. Wrap it and make a knot at the tip and suspend it over a bowl using chopsticks. Let it sit for about 30 minutes to an hour. Squeeze any extra juice from the cloth and discard any pulp and solids.
- Place the sugar, guava juice and lime juice in a pot. Stir well until dissolved. Bring to a boil. Cook for about 5 minutes until thickened and syrupy while stirring constantly with a wooden spoon to make sure the ingredients don’t stick to the bottom. Add the vanilla extract (if using), then bring to a boil one more time.. Note: Your candy thermometer should read at least 220°F.
- While the guava jelly is cooking, fill a large pot of water and bring to just under a boil. Place 5 ½-pint Mason jars, lids, heat-proof funnel and tongs in the pot and boil for 10 minutes. Be sure to read the instructions that come with your Mason jars. They’ll give you exact time and techniques.
- Remove the jars from the water and fill with the still warm jelly, leaving about ¼-inch of head space or whatever your canning directions say. Carefully place the lids on the jars (see tips). Tighten the collar around each jar. Bring your large pot of water back to a boil and place all the sealed jars in it for 10 minutes.
- Remove the jars from the water. If the top of the lid still pops, the vacuum didn’t form and you’ll need to consume the jam in the next couple of weeks, storing it in the refrigerator. Otherwise you can safely store it in your pantry for up to a year.
- Allow to sit at least for a week before opening the jars.