Guava Jelly

Preparation info

  • Difficulty


  • Makes

    2 Cups

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

The traditional recipe for guava jelly is a time-consuming process that requires hanging a bag of guava pulp to drain overnight. For the sake of tradition, I offer that recipe here but also include the alternative of using commercially expressed guava juice.


  • 1 pound fresh guava, peeled and seeded, or 2 cups frozen guava pulp, thawed, or 2 cups bottled pure guava nectar (such as Goya brand)
  • ¾ cup sugar
  • 1 tablespoon freshly squeezed lime juice


  1. If using fresh or frozen guava, place them in a saucepan with water to cover and bring to a boil. Reduce to a simmer and cook until soft. Press the cooked guava through a fine-mesh sieve. Pour the guava pulp into a muslin cloth gathered to form a bag. Tie securely at the top. Hang the bag from the kitchen sink faucet or some other hook and place a large bowl below it. Allow the pulp to drip into the bowl overnight. Discard the pulp remaining in the bag, while reserving the liquid in the bowl.
  2. Place the extracted guava liquid or bottled nectar in a saucepan with the remaining ingredients. Cook over medium heat, stirring constantly, until the sugar is dissolved.
  3. Raise the heat to medium-high, and cook, stirring occasionally so the pot does not boil over, until the mixture reaches the thread stage, when a candy thermometer inserted into the mixture registers 215°F. Test by dropping some syrup in cold water; if it becomes threadlike, it is ready. Remove from heat.
  4. Pour the hot liquid into hot, sterilized mason jars and seal tightly.