Carmen Aboy Valldejuli

Guava Jelly

Jalea de Guayaba

Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Select both sweet and sour guavas. The sour, for acid and pectin essential to a good jelly; the sweet, for flavor. Do not cook more than 3 pounds of guavas at a time.

Ingredients

A

  • 3 pounds ripe, firm guavas
  • 6 cups water

Method

  1. Wash guavas thoroughly. Peel and reserve peelings. Cut guavas in halves and remove seeds carefully, without breaking shells. Reserve guava shells to make Guava Shells in Syrup. Combine peelings and seeds with water included in A and cook over moderate heat for 1 hour, stirring occasion