Guava Jelly (Printable)

A vibrant, jewel-toned preserve made from ripe guavas, perfect for filling cookies, spreading on toast, or topping desserts.

# What You’ll Need:

→ Fruit

01 - 3.3 pounds ripe guavas, quartered with skins and seeds intact
02 - 4 cups water

→ Sweetener & Gelling

03 - 4 cups granulated sugar
04 - 2 tablespoons fresh lemon juice

# Directions:

01 - Wash guavas thoroughly under running water. Cut into quarters, leaving skins and seeds intact for pectin extraction.
02 - Place guava pieces in a large saucepan, add water, and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes until fruit is very soft.
03 - Line a large strainer with double-layer cheesecloth and set over a bowl. Pour cooked fruit and liquid into strainer. Allow to drip undisturbed for at least 2 hours or overnight for clear juice extraction. Do not press or squeeze the fruit.
04 - Measure extracted juice. For each cup of juice, use 1 cup of sugar. Pour juice into a clean saucepan, add lemon juice, and stir in measured sugar.
05 - Bring mixture to a boil over high heat, stirring constantly to ensure sugar dissolves completely.
06 - Boil rapidly for 15 to 20 minutes until mixture reaches gel stage at 220°F on a candy thermometer. Skim off any foam that rises to surface.
07 - Place a small spoonful of jelly on a cold plate. If mixture wrinkles when pushed, setting point has been reached.
08 - Pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal jars immediately with lids.
09 - Allow jars to cool completely at room temperature before transferring to cool, dark storage location.

# Expert Hints:

01 -
  • It transforms simple fruit into something that tastes like you spent all day in the kitchen, when really you just let patience do the work.
  • The jewel-toned color is so gorgeous you'll find yourself opening the jar just to look at it.
  • One batch makes enough to fill cookies, swirl into yogurt, glaze cakes, or give away and feel genuinely generous about it.
02 -
  • Do not press or squeeze the fruit while it strains—I learned this the hard way with my first batch, which turned cloudy and beautiful but not quite jelly-clear.
  • Slightly underripe guavas contain more natural pectin than fully ripe ones, so if your jelly isn't setting, this might be why.
03 -
  • Keep a candy thermometer nearby and trust it over the cold plate test when you're new to jelly-making—precision matters here.
  • Sterilize your jars by running them through a hot dishwasher or boiling them for 10 minutes, and use them while still warm so the hot jelly doesn't shock them.
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