Guava Jelly Recipe
Make Guava Jelly Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruits
Sugar
Pectin
Acid
Equipment
Method
Preparation
- 1
Prepare the Guavas
Wash and cut the guavas in half, removing any seeds. Place the guavas in a saucepan and add enough water to cover them.
- 2
Cook the Guavas
Simmer the guavas over medium heat for about 30 minutes until they are soft and mushy.
- 3
Strain the Mixture
Using a fine mesh strainer or cheesecloth, strain the guava mixture to extract the juice, discarding the solids.
Cooking
- 4
Combine Ingredients
In a clean saucepan, combine the strained guava juice, granulated sugar, and lemon juice.
- 5
Add Pectin
Stir in the liquid pectin, and bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- 6
Boil the Mixture
Once boiling, continue to cook for an additional 1-2 minutes, ensuring the sugar is completely dissolved.
- 7
Test for Gel Stage
To check if the jelly is ready, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it's ready.
Canning
- 8
Prepare Jars
While the jelly is cooking, sterilize the canning jars and lids by boiling them in water for 10 minutes.
- 9
Fill Jars
Once the jelly is ready, remove it from heat and use a ladle to fill the sterilized jars, leaving about 1/4 inch of headspace.
- 10
Seal Jars
Wipe the rims of the jars with a sterilizing cloth and place the lids on top. Screw the metal bands until they are fingertip-tight.
- 11
- 12
Cool and Store
Remove the jars from the water bath and let them cool completely on a clean cloth. Once cool, check the seals and store in a cool, dark place.