Ingredients
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12
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5
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-
-
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-
-
-
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Directions
Guava Jelly,Tastes wonderful on toast! My mother’s recipe and its foolproof. The beauty of it is that there are no fixed measurements. I make my jelly sometimes with just four guavas. Other times, it may be for 5 lbs…the measurements of all the ingredients increase or decrease depending on the liquid extracted.,How to determine when to stop cooking? Thanks to whoever posted this in another place, use it and its foolproof: The cooking mixture rolls off your spoon in dribbles to single drops. Watch for when two drops on the edge of your spoon meld into one drop before falling. Then its done.,Please excuse a silly question! After boiling guava and before putting the fruit into muslin…does one pour off the liquid from the pot??????
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Steps
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1
Done
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Dice Guavas Into One Inch Cubes. |
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2
Done
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Place in a Large Saucepan and Cover With Just Enough Water to Cover the Fruit Well. |
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3
Done
|
Cover and Cook Till Guavas Are Very Tender, About Half an Hour. |
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4
Done
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Cool. |
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5
Done
|
Cover a Large Bowl With a Muslin Cloth and Invert Fruit Onto the Cloth Taking Care to Catch the Liquid That Drips Through the Muslin, Into the Bowl. |
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6
Done
|
Gather the Four Ends of the Cloth and Tie a Knot and Hang This'bag' For About Four Hours and Collect All the Drippings Into the Bowl. |
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7
Done
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Lightly Squeeze Out Any Juice Left in the Cloth. |
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8
Done
|
Discard Pulp. |
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9
Done
|
Measure the Liquid. |
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10
Done
|
For Every Cup of Liquid Add One Cup of Sugar and One Tablespoon of Lemon Juice. |
