Create a vibrant, jewel-toned preserve perfect for filling cookies, spreading on toast, or topping desserts.
# How To Make It:
01 - Wash guavas thoroughly under running water. Quarter each fruit, retaining skins and seeds for natural pectin content.
02 - Transfer guava quarters to a large saucepan with 4 cups water. Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes until fruit is very soft.
03 - Line a large strainer with double-layered cheesecloth and position over a bowl. Pour cooked fruit mixture into strainer. Allow to drip naturally for minimum 2 hours or overnight without pressing or squeezing to maintain clarity.
04 - Measure extracted juice. For each cup of juice, use 1 cup granulated sugar. Pour juice into a clean saucepan, add lemon juice, and stir in measured sugar until combined.
05 - Bring mixture to a rolling boil over high heat, stirring constantly until all sugar is fully dissolved.
06 - Boil rapidly for 15 to 20 minutes while monitoring temperature with a candy thermometer. Remove from heat when mixture reaches 220°F (104°C). Skim off any accumulated foam from surface.
07 - Place a small spoonful of jelly onto a cold plate. If the sample wrinkles when pushed with a finger, gel stage is achieved.
08 - Pour hot jelly into sterilized jars, leaving 1/4 inch headspace at the rim. Seal jars immediately with lids.
09 - Allow jars to cool completely at room temperature. Store in a cool, dark location. Refrigerate after opening and consume within 3 weeks.
