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
GUAVA-GRAPEFRUIT POSSETS RECIPE | BON APPéTIT
A stupid-simple, ultra-comforting, dairy-rich pudding made with five ingredients.
Provided by Shilpa Uskokovic
Yield 4 servings
Number Of Ingredients 9
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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