Create luminous jewel-toned preserves from ripe guavas. Ideal for spreading, filling baked goods, or glazing desserts.
# How to Make It:
01 - Wash guavas thoroughly under running water. Cut into quarters, leaving skins and seeds intact for maximum pectin extraction.
02 - Place guava pieces in a large saucepan and add 4 cups water. Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes until fruit is very soft.
03 - Line a large strainer with double-layered cheesecloth and position over a bowl. Carefully pour cooked fruit and liquid into strainer. Allow to drip undisturbed for at least 2 hours or overnight to extract clear juice. Do not press or squeeze the fruit.
04 - Measure extracted juice and transfer to a clean saucepan. For each cup of juice, add 1 cup granulated sugar and 2 tablespoons lemon juice. Stir to combine.
05 - Bring mixture to a boil over high heat, stirring constantly until sugar is completely dissolved.
06 - Boil rapidly for 15 to 20 minutes until mixture reaches gel stage, measured at 220°F on a candy thermometer. Skim off any foam that rises to the surface.
07 - Place a small spoonful of jelly on a cold plate and allow to cool slightly. Push the jelly with your finger; if it wrinkles and holds its shape, gel stage is achieved.
08 - Pour hot jelly into sterilized jars, leaving 1/4 inch headspace from the rim. Seal jars immediately with lids.
09 - Allow jars to cool completely at room temperature. Store in a cool, dark place. Once opened, refrigerate and consume within 3 weeks.
