Homemade Guava Jelly – Recipe


Guava Jelly

When life gives you guavas turn them into jelly, jam, butter, cheese, juice or just eat them fresh from the basket sprinkled with some tangy chaat masala. As I always say, anything guava is good. This lovely tropical fruit is versatile and utterly delicious. It also ranks high on nutrition scale. Low in calorie, rich in Vitamin C, dietary fiber and other nutrients, the sweet fleshy ripe guavas are my favorite for more than one reason.

There are lots of childhood memories attached to this humble fruit. What fun it used to be to forage them from the trees and run for life before one was caught and then relish it in some quiet peaceful corner. Guava trees used to be in abundance when I was a kid. Almost every home with a patch of land had one in the corner. We too had a small guava tree in one of our houses and it was a joy to behold so many different birds having a feast there. The guavas were sweet and delicious too.

I make guava jelly in every season. As the fruit has high level of pectin I never add artificial pectin. The jelly sets perfectly with the natural fruit pectin. It is basically a very simple recipe and I am sure al of you can enjoy making it at home. You can adjust the measurements sugar and water according to the  liquid extract of the fruit.

To make this beautiful translucent jelly you need just four things.

Ingredients :

Guavas – Ripe but firm 1 kg

Sugar –  4 cups approx ( 3/4 cup to each cup of liquid extract)

Lemon Juice – 4 tablespoon

Water – Enough to cover the fruits

Method :

  1. Wash and pat dry guava fruit that is ripe but firm. Too ripe and soft fruit has low quality pectin and won’t help jelly to set perfectly. Avoid the raw ones totally. You can use a mixed bag of guavas ripened to various stages. I used the firm, ripe ones.
  2. Chop the fruit and put it in a large steel pan with enough water to cover the fruit.
  3. Turn on the heat and bring the mixture to boil on high heat then reduce the heat and let it simmer till the fruit is soft and mushy,
  4. Once the fruit softens take a another pan and put a strainer that sits properly on its rims. (This is optional) Cover the pan with a muslin cloth that is wrung out in water so that it absorbs very little of the precious guava liquid extract. Pour the fruit mixture slowly on the cloth or jelly bag (if using) . I do this process twice to extract maximum juice. Once the fruit is strained I put it again to boil for 5-10 min in just enough water. Ten add it to the previous extract before tying the pulp in the jelly bag or muslin cloth.
  5. Gather the four ends of the cloth and twist and tie a knot or tie it with a string. Hang it at a safe place and let the liquid drip and collect in the pan. DO NOT  squeeze the bag or this will make the jelly cloudy. Let the liquid collect preferably overnight.
  6. Once you have all the strained liquid , discard the pulp or make guava cheese from it.
  7. Measure the liquid and add sugar and lemon juice to it. For each cup of liquid add 3/4 cup of granulated white sugar and 1 tablespoon of lemon juice. Stir it properly and put it back on stove  to boil in a heavy bottom pan. Make sure you use a large pan as the liquid will tend to over boil and spill.  Always cook the liquid rapidly so there is no loss of pectin. Slow cooking destroys the pectin in the juice.
  8. I usually do not cook more than 4 cups at a time because the secret to flavorful and aromatic jelly is in its freshness. So, make it in small batches.
  9. Cook it on medium -high flame stirring constantly. Skim off the foam from the top of the liquid. By now your home will be fragrant with the intoxicating aroma of guava jelly. This is one aroma that you can not forget.
  10. Keep checking so that you do not overcook the jelly and turn it into a toffee. 😀 Once the liquid starts to drop off the spoon in two joined drops or coats the spoon even slightly and hangs from the spoon when inverted, turn the heat off.
  11. Do a plate test – Chill a steel plate beforehand in the freezer. Take it out and place a little jelly on it, if the top skin wrinkle or if you run a finger through it and the jelly takes its shape back it is done.
  12. Let it cool for 5 minutes and skim off all the froth and bubbles from the top before pouring it in the clean sterilized airtight jars. Always keep a cloth under the jar to prevent breakage.
  13. Let it cool before putting on the lids.
  14. Use this magnificent, delicious jelly as a spread or as a filling in cakes or just simply eat a spoonful whenever the craving hits you.

 

 

 

Five grain biscuits with guava jelly

I made a sinfully delicious PBJS with homemade peanut butter and this jelly and while drooling on that realized that the treat wasn’t yet over. So, a little bit of both went into some yummy mug cakes. The jelly tastes best with fresh crisp toasts with a hot mug of coffee.

Peanut Butter Jelly Sandwich

Enjoy!

 

 

 

 

 

 

 

Recipe – Homemade No Pectin Golden Apple Jelly And Applesauce


The delicious red apples and the juicy Golden apples are one of my favorite winter fruits. Day before I found a vendor selling them at a very low price and wondered why he had slashed the prices so much. Turned out he had to finish the batch and bring in other fruits like Sapota, oranges etc. The fruit was good so I bought some extra kilo to make season’s first batch of apple jelly and applesauce. Simply can’t resist when it comes to flirting with seasonal fruits.  😉 I use the natural pectin in the fruit and never add it to any of my jams and jellies. The recipe is simple and delicious. Just needs some TLC. Apples have a lot of natural pectin and combined with sugar and heated to the right temperature the fruit pectin bonds beautifully with water and gives a smooth glorious jelly. I use the remaining strained apple to make applesauce. So nothing goes waste. Here is how we make it. Ingredients for the Jelly: 1 Kg. Apples ( Choose any sweet and tart mix. The tart ones have more pectin I used Golden Apples for this one.) Sugar – 2 cups Water – 3 cups Ginger juice – 2 tablespoon (freshly grated and pressed) Lemon juice 1 tablespoon

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Method –  Wash, wipe, cut and core the apples. I grated them without the peel because I was going to make apple sauce too but otherwise I use the peel. It has most of the pectin and gives a nice color too. Take enough water to cover the grated apple (approx 3-4 cups) and in a heavy bottom pan add apple to the water and boil at high heat. When bubbling reduce the heat and cover till the fruit becomes soft and nicely cooked. Next , use a jelly bag & stand, cheese cloth to line the mesh colander and ladle the fruit mixture into it. You can tie the muslin cloth to the kitchen cabinet handle like I do and place a colander under it to catch the juice. Allow the juice to drain. Never ever press to extract the juice as it will cloud the jelly. Let it drip on its own. I keep it 4-6 hours or overnight.  Once the juice collects, measure it and then take a big pan ( the mixture will boil and froth and we don’t wont it spilling over), add the measured juice and sugar to it. ( 1 cup juice 1 cup sugar) though I cheat and keep it just a little low. Love the fruit sweetness. It all depends on what you like and the quality of apples. Add the ginger juice and the lemon juice. Put the pot on high flame and stir constantly till it reaches a high boiling point. Recommended – 220 degree F but I don’t have a thermometer so I just boil it and do a sheet test. (Sheet test – Keep a plate in the freezer and once you think it has reached the jellying point, drop some on the chilled plate if the mixture wrinkles and holds shape , it is done or else boil some more. Re-test it at small intervals) Once done stir and ladle into clean dry jar while still hot. Keep the jar on a towel to avoid breakage. Let it cool and set. I don’t do the usual canning process as I make small batches and eat them quickly. You can keep the jelly in the fridge to retain flavour and texture for a longer period too. It is a Bhuira Jam bottle by the way. The jelly is still cooling. The bubbles vanished once the jelly got set. 😛 Next time I must get some mason jars. ( reminder to self)   Now the Applesauce – Measure the strained apple and put it in a heavy bottom pan. Add sugar to your taste. Usually 1 cup apple to 1 cup sugar is good enough but taste it and add accordingly. I add a teaspoon of lemon juice and 2 powdered cloves and a pinch of cinnamon powder to it along with sugar. Mix well and cook it on slow heat till the sugar it absorbed nicely and the applesauce mixture is smooth and nicely textured. All water should evaporate before you turn off the heat. Keep a dry jar handy. Let the applesauce come to room temperature then ladle it into the jar or a big bowl. Keep it in the fridge. Use hot or cold with yogurt, ice cream, as a spread, as a side dish with chops etc or just take a spoonful and relish it just like that as a light snack. Sometimes I run the mixture in the blender once to get the smooth even texture but usually I just mash it while its cooking. I love the grainy texture of the mashed fruit. Enjoy these simply yet delicious recipes and tell me your variations of it. BON APPETIT