guava jelly

​My tree have been generous producing Guava fruits. I normally just eat it with a little bit of salt and sometimes I make guava smoothie or guava juice. The rest, I give it away to friends and neighbors.
​I've made this jelly before and I thought of recreating my blog. To mention again, I made a research how to make a homemade guava jam /jelly and found out that many recipes online require pectin and others uses citric acid instead. Anyway, what is Pectin? Pectin is a substance which, when heated together with sugar, causes a thickening that is a characteristic of jam of jellies. It naturally occurs in many fruits and berries. Pectin is used to make jams/jellies and marmalades. 

But, upon reading about this fruit, it does contain a little amount of natural pectin. But lemons do and is very rich in pectin and acid.  Lemons... which I have a tree as well. A combination of these two fruits are perfect for a homemade Guava Jam/Jelly. The pectin present in guava and lemon gives a nice texture to this jam. Now, if you have some guavas at home or someone gave you some, why not make some Guava Jam. It's really really good. I promise, you'll love it. Full of flavor, thick and delicious! Perfect with toasted bread like sandwich bread or bagels. Enjoy! 

Make sure to use ripe guavas, wash them and sliced into small pieces. Boil until soft and mash using a sieve to extract more pulp and juice then discard skin and seeds. This process will give you 4 cups of guava juice. Transfer to a medium pan then add sugar, lemon juice and saffron. You can omit the saffron but if you can find one, I suggest to use it. It provides flavor and a great color to your jam.  Bring the mixture to a rapid boil then continue stirring until mixture is not too thick but not too runny. This jam will continue to thicken to cool down so do not overcook or make it too thick. It will thicken more when you refrigerate it. 

GUAVAJELLY RECIPE

Ingredients:

• 6-10 pieces ripe guava (I used guavas with pink flesh)
• 4 cups water
• 3 tbsp fresh lemon juice
• 3 cups sugar*
• pinch of safflower or saffron

Recipe Update: 10/18/20*

• Adjust the sugar according to guavas' sweetness. Additional information below under Tips and Notes for your reference.

Procedure:

• ​​Wash the guavas and slice into small pieces.
• Boil for 15-20 minutes or until it becomes very soft.
• Once they are soft, mash or whisk it.
• Strain and continue to mash the cooked guavas to extract all the juice and pulp. This will also remove the seeds and the skin which we do not need. This will have about 4 cups of  juice extracted.
• Transfer the juice to a large pan. Add lemon juice, sugar and saffron. Stir to combine.
• Turn your stove on high heat and occasionally stir while bringing to a boil. Cook for 30-40 minutes.
• Once it is boiling rapidly (with bubbles all over), it is important to stir continuously to avoid the jam from hardening. 
• Achieve a not too thick but not too runny consistency. Do not overcook.
• Cool completely before transferring to clean or sterilized jars. 
• Recipe yields 2 (8 oz) jars and about 1/4 cup of extra jam which you can enjoy right away. Have your bread ready :) 
• Store the jars of Guava Jelly in the fridge! 
• Tips, VIDEO and Printable Recipe below.

TIPS AND NOTES:

• Make sure the guavas are ripe and soft. They are easier to cook and will give a nice flavor and sweetness to the jam. 
• You can omit the saffron if it is not available but I suggest to include it because this spice adds taste and color to the jam. 
• Make sure to sterilize new bottles or jars. Newly purchased jars are not sterile. To sterilize, submerge the jars in boiling water for 10-15 minutes. Lids can be sterilized by submerging in hot water before use.
• The first batch I made was stored in my fridge for more than 6 months. It could probably last longer. 
• You can double this recipe. Cooking time will be probably about 50-60 minutes. ​

Recipe update: 10/18/20:

• ​Adjust the sugar according to your guava's sweetness. In this recipe, I used guava with pink flesh and that required me to use 3 cups of sugar.
• I made another batch today and used guavas with white flesh. It was so sweet that I only added 1- 3/4 cups of sugar. ​

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PRINTABLE RECIPE:

​Guava Jam