Guava Jelly

Name: Guava Jelly
Yield: Makes 2 Cups
Ingredients: 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); 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); 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

Preparation info

Makes
2 Cups

Difficulty
Easy

Appears in

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.

Ingredients

1 pound fresh guava, peeled and seeded, or 2 cups frozen guava pulp, thawed, or 2

Preserve
Gluten-free
Vegan

Method

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