Guava Jelly Preserve (Printable)

A vibrant preserve made from ripe guavas, ideal for spreading, filling, or glazing your favorite treats.

# What You'll Need:

→ Fruit

01 - 3.3 lbs ripe guavas
02 - 4 cups water

→ Sweetener & Gelling

03 - 4 cups granulated sugar
04 - 2 tbsp lemon juice

# How-To Steps:

01 - Wash the guavas thoroughly. Cut them into quarters, leaving skins and seeds intact.
02 - Place guava pieces in a large saucepan. Add water and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes, or until the fruit is very soft.
03 - Line a large strainer with a double layer of cheesecloth and set over a bowl. Pour the cooked fruit and liquid into the strainer. Let it drip undisturbed for at least 2 hours (or overnight) to extract clear juice. Do not press or squeeze, to keep the jelly clear.
04 - Measure the extracted juice. For each cup of juice, use 1 cup of sugar. Pour juice into a clean saucepan, add lemon juice, and stir in the sugar.
05 - Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Boil rapidly until the mixture reaches gel stage (220°F on a candy thermometer), about 15–20 minutes. Skim off any foam.
06 - Test for doneness by placing a small spoonful of jelly on a cold plate. If it wrinkles when pushed, it's ready.
07 - Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal immediately. Let cool completely before storing in a cool, dark place.

# Expert Advice:

01 -
  • The color alone will stop you in your tracks, its like capturing sunset in a jar
  • Nothing beats spreading homemade jelly on warm toast, especially when it reminds you of that first perfect guava
02 -
  • Resist the urge to squeeze the cheesecloth while straining, pressed juice makes cloudy jelly
  • Mixing in some slightly underripe guavas boosts natural pectin for a better set without added gelatin
03 -
  • A candy thermometer takes all the guesswork out of reaching gel stage
  • Skim off any foam that forms during boiling for crystal clear jelly
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