GUAVA JELLY RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Tastes wonderful on toast! My mother's recipe and its foolproof. The beauty of it is that there are no fixed measurements. I make my jelly sometimes with just four guavas. Other times, it may be for 5 lbs...the measurements of all the ingredients increase or decrease depending on the liquid extracted.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 2 medium sized jars
Number Of Ingredients 4
Steps:
- Dice guavas into one inch cubes.
- Place in a large saucepan and cover with just enough water to cover the fruit well.
- Cover and cook till guavas are very tender, about half an hour.
- Cool.
- Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl.
- Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl.
- LIGHTLY squeeze out any juice left in the cloth.
- Discard pulp.
- Measure the liquid.
- For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.
- (Eg. if there are four cups of liquid you would need to add four cups of sugar and four tablespoons of lime/lemon juice.) Put this mixture back on fire and bring to a boil.
- Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
- Let stand for half an hour and pour into jars while still warm.
- Cover and seal.
Nutrition Facts : Calories 224.4, FatContent 3.1, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 24.4, CarbohydrateContent 47.3, FiberContent 17.8, SugarContent 29.4, ProteinContent 8.4
WHAT IS GUAVA PASTE: USES & RECIPE - ORGANIC FACTS
This recipe takes a little time, but the result is worth it. You can use the guava paste for pastry or cake filling, add it to your savory dishes, or serve it with salty cheese.
Provided by Paromita Datta
Categories Condiment
Total Time 100 minutes
Prep Time 30 minutes
Cook Time 70 minutes
Yield 2 lbs
Number Of Ingredients 3
Steps:
- To prepare, wash the fruits thoroughly and cut them in half. Scoop out the seeds with a teaspoon and gather them in a bowl.
- Pour a cup of water over the seeds and pulp. Let them soak in water for at least half-an-hour.
- Strain the pulp and seeds, making sure that you get as much of the pulp as possible. Be careful in ensuring that the seeds are strained out.
- Meanwhile, put the cut fruits along with the skin in a thick-bottomed pan with half a cup of water. Bring the fruit and water to a boil.
- Turn down the heat and simmer the fruits in the water, stirring the pot frequently to prevent them from sticking to the pan.
- Add the strained pulp to the pan of softened fruit.
- When the fruit has softened, pour it into a blender along with the pulp. Puree the fruit until it resembles a thick smoothie.
- Measure the pulp and add them back to the pan. Add an equal amount of sugar and stir in.
- Place this on low heat and cook. Keep stirring it with a wooden spoon to ensure that it does not stick to the bottom and scorch. it should reduce by almost half. This will take time, almost an hour. The mixture will get thicker, forming a thick layer on the spoon.
- Take it off the heat and beat with the wooden spoon for a couple of minutes. It will thicken further as it cools.
- The guava paste is ready. You can store it in sterilized jars.
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