- Yield: 12 oz
- Prep Time: 1h 40 min
- Cook Time: 1h 10 min
Guava jelly, the Caribbean’s best
If this doesn't look like the guava jelly in the store, I'd say thank me but really you should thank beautiful red guava. I don't know what guava jelly companies do to make the jelly a deep amber color.
Having a naturally high level of pectin, guava needs no artificial pectin in the jelly making. So natural ingredients make for a naturally easy recipe that produces great results. There’s always a place in my refrigerator for a jar of guava jelly, but you’ll find there’s almost always at least two. One I made and one I’ve received as a gift. Perhaps a jar of guava jelly will make a perfect gift for you to give (but keep two jars for yourself).
- Red guava - 6 large (tennis ball sized) or 10 small (golf ball sized)
- Water - 3 cups
- Sugar - 2/3 cup
- Apple cider vinegar - 1 tbs
- Limes - 3
- Salt - 1 tsp
- With a veggie peeler, peel off the guava skins. Add to a blender or food processor. Blend until relatively smooth.
- Over medium-high heat, add the water to a medium saucepan and bring to a boil.
- Add the sugar to the pan, stir until completely dissolved.
- Add the vinegar, juice of 3 limes and salt into the pan. Stir to combine.
- Use a mesh strainer to push the guava mixture through and into the saucepan. Discard the seeds.
- Bring to a boil, then reduce heat to medium-low. Simmer for 30 minutes or until thickened, stirring occasionally.
- Remove from the heat and let cool.
- Scoop into jars and refrigerate until use. The jelly further thickens with refrigerator cooling.