WHAT TO DO WITH GUAVA JELLY RECIPES

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GUAVA JELLY RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Guava Jelly Recipe - Food.com - Food.com - Recipes, Food ... image

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

12 very ripe guavas
5 cups water, enough to cover the fruit
sugar
lime juice or lemon juice

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

GUAVA-GRAPEFRUIT POSSETS RECIPE | BON APPéTIT



Guava-Grapefruit Possets Recipe | Bon Appétit image

A stupid-simple, ultra-comforting, dairy-rich pudding made with five ingredients.

Provided by Shilpa Uskokovic

Yield 4 servings

Number Of Ingredients 9

2 cups heavy cream
½ cup (100 g) sugar
1 Tbsp. (packed) finely grated grapefruit zest
¼ cup fresh grapefruit juice
¼ cup fresh lemon juice
¼ tsp. kosher salt
4 oz. guava paste (preferably Goya or La Fe), cut into small pieces
1 tsp. fresh lemon juice
Flaky sea salt

Steps:

  • Bring cream, sugar, and grapefruit zest to a simmer in a large saucepan over medium-high, whisking occasionally, and cook (still whisking from time to time) until sugar is dissolved and cream is reduced by about a quarter (mixture should be just shy of 2 cups), 8–10 minutes.
  • Remove pan from heat; immediately add grapefruit juice, lemon juice, and salt; whisk vigorously just until combined. Strain mixture through a fine-mesh sieve into a large measuring glass or a small bowl or other container with a spout.
  • Pour into 4 glasses, dividing evenly (about ½ cup each) and chill until set, at least 3 hours. Do ahead: Possets can be made 2 days ahead. Cover and keep chilled.
  • Cook guava paste and ¼ cup water in small saucepan over medium, whisking vigorously, until paste is melted and mixture is smooth, about 4 minutes. Remove from heat and add lemon juice, whisking well.
  • Spoon jelly over set possets (about 1½ Tbsp. per portion) and smooth surface with a spoon. Chill until jelly is cool, 10–15 minutes.
  • Just before serving, sprinkle tops of possets with salt. Do ahead: Possets with jelly (but without sea salt) can be made 1 day ahead. Cover and keep chilled.

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