In season now, Guava jelly has many uses it can be used as a beautiful fruit paste on a cheese board, added to sauces or as a tart jelly in place of Jam. I personally use it like Jam as I love the floral sourness it has.
GUAVA JELLY RECIPE.
• 3.5 kg Guavas.
• 6 cups sugar (approx).
• Juice of 1 medium Lemon.
• Water (enough to cover).
Pick your (or the neighbourhood’s) ripe and delicious Guavas when they are a deep burgundy and soft to the touch. After a rinse, pop them in a large pot and squash roughly – I use a potato masher to break the skin. Cover the guavas with water (just enough to cover) and bring to a simmer for 20 minutes.
Line a bowl with a large muslin cheesecloth, large enough to hold the contents of your jelly and have enough fabric left to tie. Carefully tip the guavas and juice into the muslin. Allow to drain for several hours or overnight. I tie the muslin around a broom handle over the chilly bin with a bowl in the bottom, but you can also use the bathtub or place a colander over a large bowl and pop the muslin bag in the colander. Do not push or squeeze the guavas or the liquid will become cloudy.
To sterilise your jars, wash them and their lids in hot soapy water. Place the jars in a large deep oven tray and pop in the oven at 100C for about 20 mins. Boil the lids in a pot on the stove top for about the same time then drain through a clean colander.
Measure the Guava juice and place in a clean saucepan. For 8 cups of guava juice I use 6 cups of sugar (but use equal quantities if you want a sweeter jelly). Add the lemon juice. Simmer for about an hour or until the bubbles that are being formed are getting smaller and smaller – also the liquid will deepen in colour when close to ready. To test, place a little jelly on a saucer. When your finger runs through it and the jelly holds its shape or has a little skin it is ready.
Pour into the sterilised jars and store until ready to use. I find using a wide mouth funnel helps with this part and prevents spills and mess.