Homemade Guava Jelly (Print Version)

A vibrant preserve made from ripe guavas, ideal for spreading on toast or filling cookies. Makes approximately 4 cups.

# Components:

→ Fruit

01 - 3.3 lbs ripe guavas, washed and quartered with skins and seeds intact
02 - 4 cups water

→ Sweetener & Gelling

03 - 4 cups granulated sugar
04 - 2 tablespoons fresh lemon juice

# Method:

01 - Wash guavas thoroughly under running water. Cut them into quarters, keeping skins and seeds intact for natural pectin extraction.
02 - Place guava quarters in a large saucepan, add 4 cups water, and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes until fruit becomes very soft.
03 - Line a large strainer with double-layered cheesecloth and position over a bowl. Pour cooked fruit and liquid into strainer. Allow juice to drip undisturbed for at least 2 hours or overnight without pressing or squeezing to maintain clarity.
04 - Measure extracted juice and pour into a clean saucepan. For each cup of juice, add 1 cup granulated sugar and 2 tablespoons lemon juice. Stir well to combine.
05 - Bring mixture to a boil over high heat, stirring constantly to ensure sugar dissolves completely and mixture incorporates evenly.
06 - Boil rapidly for 15 to 20 minutes while monitoring temperature with a candy thermometer. Continue until mixture reaches 220°F. Skim off any foam that rises to the surface.
07 - Place a small spoonful of jelly on a cold plate and allow it to cool slightly. Push with your finger; if it wrinkles, the jelly has reached proper gel stage.
08 - Pour hot jelly into sterilized jars, leaving 1/4-inch headspace from the rim. Seal jars immediately with sterilized lids.
09 - Allow jars to cool completely at room temperature before transferring to a cool, dark storage location.

# Expert Advice:

01 -
  • The jelly sets up with a beautiful jewel-toned clarity that makes you feel like a proper preserving expert the moment you pour it.
  • It's surprisingly forgiving once you stop overthinking the straining stage and just let gravity do the work.
  • One batch fills enough jars to gift or hoard, and honestly, homemade guava jelly makes any ordinary toast moment feel intentional.
02 -
  • The urge to squeeze that cheesecloth is real, but resist it—pressing gives you cloudy jelly instead of the clear, jewel-like result that makes you feel proud.
  • Your juice yield determines sugar quantity, not the other way around, so measure twice and trust the one-to-one ratio.
  • A candy thermometer is non-negotiable here because eyeballing gel stage is how batches fail to set, and there's nothing sadder than jelly soup.
03 -
  • Slightly underripe guavas have more natural pectin, so don't wait for them to be perfectly soft—catch them when they're just starting to yield to pressure.
  • If you're making multiple batches, keep a notebook of your times and temperatures so you can replicate your successes and learn from what didn't work.
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