Guava Jelly
Capture the essence of tropical sweetness with this homemade guava jelly recipe, a delightful preserve bursting with vibrant flavor and golden hues. Made from ripe guavas simmered to perfection and paired with tangy lemon juice, this jelly strikes the perfect balance of sweet and tart. With its smooth, glossy texture and rich, fruity aroma, it’s perfect for spreading on toast, pairing with cheese, or using as a glaze for desserts. Simple yet rewarding, this recipe requires just four ingredients—guavas, sugar, water, and lemon juice—making it a pantry-friendly treat that can be stored for months. Whether you're a canning enthusiast or a first-time jelly maker, this step-by-step guide will walk you through creating a tropical masterpiece perfect for gifting or enjoying at home.
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Recipe Information
Ingredients
- 2 pounds ripe guavas
- 4 cups water
- 3.5 cups granulated sugar
- 2 tablespoons lemon juice
Instructions
Wash the guavas thoroughly and cut them into quarters. Do not peel or remove the seeds.
Place the guava pieces in a large pot and add 4 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low and let the guavas simmer for 30 minutes or until soft and pulpy, stirring occasionally.
Remove the pot from heat and allow the mixture to cool slightly. Strain the guava pulp through a fine-mesh sieve or cheesecloth into a large bowl. Press the pulp with the back of a spoon to extract as much juice as possible. Discard the solids.
Measure the guava juice you have collected. For every cup of juice, add 3/4 cup of granulated sugar. (You should have approximately 4 cups of guava juice, so add around 3.5 cups of sugar.)
Pour the guava juice and sugar mixture back into the cleaned pot. Add the lemon juice and stir until the sugar has dissolved.
Cook the mixture over medium heat, stirring occasionally, until it reaches a rolling boil. Skim off any foam that forms on the surface.
Lower the heat slightly and let the mixture cook, stirring frequently, until it thickens and reaches the jellying point. This may take 25-35 minutes. (To test, drop a small amount onto a cold plate and check if it sets and wrinkles when pushed with your finger.)
Once the jelly reaches the correct consistency, remove it from heat and let it cool for 5 minutes.
Carefully ladle the jelly into sterilized jars, leaving 1/4 inch of headspace. Seal tightly with lids.
Let the jars cool to room temperature. Store them in the refrigerator for up to 3 months or process the jars in a boiling water bath for longer shelf life.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 831.8 g | 302% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 781.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 3814 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
