📝 About This Recipe
Capture the essence of the tropics with this shimmering, ruby-hued guava jelly, a staple in Caribbean and South American pantries. This recipe transforms the intense, floral fragrance of ripe pink guavas into a crystal-clear preserve that balances natural sweetness with a bright citrus finish. Perfect for those who appreciate the nostalgic charm of homemade preserves, this jelly offers a sophisticated flavor profile that is both exotic and comforting.
🥗 Ingredients
Fruit Base
- 4 pounds Ripe Pink Guavas (washed, ends trimmed, and quartered)
- 6 cups Filtered Water (enough to just cover the fruit)
Jelly Mixture
- 4 cups Granulated White Sugar (measured exactly after weighing juice)
- 1/4 cup Fresh Lemon Juice (strained of pulp)
- 1 tablespoon Lime Juice (adds a bright zesty note)
- 1/2 teaspoon Unsalted Butter (optional, to reduce foaming)
- 1/2 piece Vanilla Bean (split lengthwise)
Canning Supplies
- 5 pieces Glass Canning Jars (8 oz size, sterilized)
- 5 sets New Lids and Bands (washed in warm soapy water)
👨🍳 Instructions
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1
Prepare the fruit by washing the guavas thoroughly. Trim off the woody stem and blossom ends, then cut the fruit into small quarters to expose the interior.
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2
Place the guavas in a large, heavy-bottomed stainless steel pot and add the 6 cups of water. The water should just barely cover the fruit; do not over-dilute.
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3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 40-45 minutes until the guavas are very soft and have lost their vibrant color to the liquid.
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4
Set up a jelly bag or a large colander lined with four layers of damp cheesecloth over a deep bowl. Carefully pour the cooked fruit and liquid into the bag.
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5
Allow the juice to drip naturally for at least 4 hours, or ideally overnight. Crucial: Do not squeeze the bag, or your jelly will be cloudy rather than crystal clear.
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6
Measure the resulting guava juice. You need exactly 4 cups of juice. If you have slightly less, add a splash of water; if you have more, reserve it for another use.
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7
In a clean, wide preserving pan, combine the 4 cups of guava juice, sugar, lemon juice, lime juice, and the vanilla bean.
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8
Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved. Add the butter at this stage to minimize foam.
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9
Increase the heat to high and bring the mixture to a full rolling boil (a boil that cannot be stirred down).
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10
Cook rapidly, stirring occasionally, until the mixture reaches the 'gel point' (220°F or 104°C on a candy thermometer). This usually takes 15-25 minutes.
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11
Perform the 'plate test': Place a small spoonful of jelly on a chilled saucer and return to the freezer for 1 minute. If the surface wrinkles when pushed with your finger, it is ready.
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12
Remove the pan from the heat and skim off any remaining foam from the surface with a metal spoon. Remove the vanilla bean.
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13
Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top.
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14
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Center the lids and screw the bands on until fingertip tight.
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15
Process the jars in a boiling water bath for 10 minutes. Remove and let sit undisturbed for 24 hours to set completely before storing in a cool, dark place.
💡 Chef's Tips
Use guavas that are fragrant and slightly soft to the touch; under-ripe fruit lacks flavor, while over-ripe fruit may not have enough natural pectin. Never squeeze the jelly bag if you want that professional, jewel-like transparency in your finished product. If the jelly doesn't set after 24 hours, you can re-boil it with a little extra lemon juice and a touch of commercial pectin. Always use a wide, shallow pot for boiling the juice; the increased surface area allows for faster evaporation and a better set. Ensure your jars are hot when filling them with hot jelly to prevent the glass from cracking due to thermal shock.
🍽️ Serving Suggestions
Spread generously over warm, buttered buttermilk biscuits or crusty Cuban bread. Serve as a sophisticated accompaniment to a cheese board featuring sharp Manchego or creamy Brie. Whisk a few tablespoons into a vinaigrette for a tropical twist on a spinach and goat cheese salad. Use as a glaze for roasted pork tenderloin or grilled chicken thighs during the last 10 minutes of cooking. Swirl into plain Greek yogurt or over vanilla bean panna cotta for an elegant dessert.