Guava Jelly is my favorite jelly, partially because my Mom used to make loads of it when I was young and it used to last for the whole year. Surprisingly you never find Guava Jelly in the stores. So I decided to learn it from my Mom and here is the recipe for you all to try.
|Preparation Time:||A day|
|Cooking Time:||2 hours|
|Amrood or Guava||1 Kg|
|Cream of Tarter Powder||1/2 tsp|
- Wash and chop guavas in small pieces.
- Put guava pieces in a vessel and add water so that it’s just about immersed in the water.
- Once it starts to boil, lower the heat and let it cook covered.
- Wait till the seeds start to separate out. Turn off the heat.
- Place muslin cloth in a large bowl and pour the boiled guavas on it. Tie the muslin cloth carefully and hang it with a bowl at the bottom to collect all the juices. Let it hang for at least 4-5 hours. Don’t squeeze the guavas.
- Discard what is remaining in the muslin cloth and cook the juice with sugar in a wok till it’s pinkish red.
- Do the consistency test. Drop a spoonful of mixture and see if it forms a triangle on the spoon (see the picture below). If it passes the consistency test, remove it from the heat. Guava Jelly is ready.
- Fill it in the sterilized jars. To sterilize the jars, boil them immersed in water for 10-12 minutes. Let them air dry till they are completely dry.
- Let the jelly cool and it is ready to eat.
- Choose the guavas that are soft but not too mushy.
- You can reduce the sugar a little if you want, it’s up to you.