HOMEMADE GUAVA JELLY RECIPES

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GUAVA JAM | ALLRECIPES



Guava Jam | Allrecipes image

This is a delish jam for breakfast, peanut butter and jam sandwiches, or for baking.

Provided by pattyshaw

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes    Jams and Jellies Recipes

Total Time 14 hours 5 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 6 half pints

Number Of Ingredients 4

2 pounds ripe guavas, washed and trimmed
4 cups white sugar, or as needed
4 tablespoons lime juice, or as needed
1 (3 ounce) pouch liquid pectin

Steps:

  • Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.
  • Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.
  • For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.
  • While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 46.7 calories, CarbohydrateContent 11.7 g, FatContent 0.1 g, FiberContent 0.6 g, ProteinContent 0.3 g, SodiumContent 0.3 mg, SugarContent 11 g

TANGY GUAVA JELLY RECIPE - FOOD.COM



Tangy Guava Jelly Recipe - Food.com image

I found this recipe on the net per a recipe request. The instructions seem a bit backwards, pectin before sugar, but that's how I found it.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 1/2 cups

Number Of Ingredients 4

4 cups guava juice
4 1/2 cups sugar
1/4 cup lime juice
1 package liquid pectin

Steps:

  • Place juice and pectin in a large stainless steal pot and bring to a quick boil.
  • Add sugar and bring back to a boil and boil hard for 1 minute,, stirring constantly.
  • Remove from heat, skim, ladle into hot, clean jars and seal.
  • Process in a boiling water bath for 5 minutes.
  • Guava juice-wash 2 quarts of guavas, remove blossom end and cut into slices.
  • Add water to cover, bring to a boil, and boil gently for 15 minutes.
  • Strain through a jelly bag.
  • Reheat juice to boiling and pour into clean hot jars.
  • Seal.

Nutrition Facts : Calories 777.4, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.3, CarbohydrateContent 201.1, FiberContent 0.1, SugarContent 200.1, ProteinContent 0.1

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How to make Guava Jam Recipe. To begin making the Guava Jam recipe, wash and wipe Guava. Cut into small pieces. Take them in a thick pan, add 4 cups water and boil till guava is fully soft and mushy. Mash the cooked guava nicely and sieve to remove the seeds from it. Add lemon juice, sugar, salt to the extracted pulp and mix well.
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