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old fashioned guava jelly recipe

Amazing Old Fashioned Guava Jelly Recipe

Just Mexican Food
Old fashioned guava jelly is one of those treats that leaves you wondering why you didn’t hear about it sooner. This is especially true when you compare it to other less savory jams. It does go with everything, especially during breakfast time. From toast to all manner of baked goods, its taste is sure to put a smile on your face. It’s actually much easier to prepare than you might think. After all, you really do let this tropical fruit, that countless people consider to be their absolute favorite, do most of the work!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Mexican
Servings 10

Equipment

  • Regular-sized Saucepan
  • blender
  • Strainer
  • Paper towel or a Cloth
  • Clean jars

Ingredients
  

  • ½ kilo Guavas plenty soft
  • 4 cups Water
  • cups Sugar
  • 2 tbps Pure Pectin
  • Cinnamon

Instructions
 

  • Boil the guavas, Place the guavas whole in a regular-sized saucepan and pour water over them. You’ll want to turn the heat up to medium and let them cook for 15 minutes, after which they should look soft in demeanor.
    ½ kilo Guavas
  • Blend the guavas. At this point, you should take the seeds out using a spoon. Are guava seeds edible? The answer may surprise you. Yes, they are. However, you might find them a bit hard to chew, especially if you dint make sure to check whether the guavas are ready enough to be considered ripe. Then, place the guavas, along with the sugar and a full cup of the cooking water, in the blender. Blend them for a good long while until the consistency of the guava looks quite fine. It should look something like applesauce.
    1½ cups Sugar, 4 cups Water
  • Cook in a saucepan. To get rid of the excess water, you can simply pass the guavas through a strainer. Then, you take this mixture and pour it right back into the saucepan. Cook it slowly in a low heat for about half an hour. The most important thing is to make sure that you are stirring it around every other minute so that the consistency remains pretty uniform. You’ll know that it’s ready when you’re able to actually see the bottom of the pan while you’re stirring it around.
  • Pour jelly into jars. At this point, you should go ahead and pour it into clean jars and seal them up tightly. Cover it up with a paper towel, or a cloth. Give it a few hours as you will eventually hear a popping sound, which will indicate that the jars are sealed as a result of the contractive cooling process.
  • Store. At this stage, the jelly is good for storage in a pantry for up to a year. Make sure that you leave some room for an air rocket within the jars. For conservation purposes, you'll need to boil the sealed jars in water for 20 minutes. Leave the jars in the water until it cools down. Remove them from the water, and you're all set. Just remember that when you do open it, then you do have to store it in the fridge so that it’ll keep properly.

Notes

You can also enrich a guava jam recipe with pectin. As you might know, guavas have a considerable amount of natural pectin. However, considering that many diets lack this,  you can fortify the jam even more by adding two tablespoons of pure pectin into the mix.
Depending on your taste you can add a bit of cinnamon. If you’re a diabetic you’re strongly encouraged to switch out the sugar with the much more heart-friendly substitute of piloncillo. A more natural sugar that you can find at many Latin grocery stores.
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