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Guava Jelly
By Honeybeee
Added September 16, 2002 | Recipe #40343 Jellies Categories: Jams and preserves Appetizers More

Lamb in Redcurrant Jelly

By JustJanS


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Rate it! | Read 2 Reviews

Total Time:
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1 hrs 15 mins
15 mins 1 hrs

Prep Time: Cook Time:

Honeybeee's Note:
Tastes wonderful on toast! My mother's recipe and its foolproof. The beauty of it is that there are no fixed measurements. I make my jelly sometimes with just four guavas. Other times, it may be for 5 lbs...the measurements of all the ingredients inc ...
More Serving Size: 1 (1889 g) Servings Per Recipe: 1


Nutritional Facts for Guava Jelly


Amount Per Serving

% Daily Value

medium sized jars Units: US | Metric Print Recipe View Full Screen Add a Private Note

Calories 224.4 Calories from Fat 28

Total Fat 3.1 g Saturated Fat 0.9 g Cholesterol 0.0 mg Sodium 18.4 mg Total Carbohydrate 47.2 g Dietary Fiber 17.8 g Sugars 29.4 g

4% 4% 0% 0% 15% 71% 117% 16%

12 very ripe guavas 5 cups water, enough to cover the fruit sugar lime juice or lemon juice

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Protein 8.4 g


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Detailed Nutrition Values About Nutrition Info

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Dice guavas into one inch cubes. Place in a large saucepan and cover with just enough water to cover the fruit well. Cover and cook till guavas are very tender, about half an hour. Cool. Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl. Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl.

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Guava Jelly Recipe - - 40343

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LIGHTLY squeeze out any juice left in the cloth. Discard pulp. Measure the liquid.

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For every cup of liquid add one cup of sugar and one tablespoon of lemon juice. (Eg. if there are four cups of liquid you would need to add four cups of sugar and four tablespoons of lime/lemon juice.) Put this mixture back on fire and bring to a boil. Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops. Let stand for half an hour and pour into jars while still warm. Cover and seal.
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Ratings & Reviews:

By Molly53 on June 15, 2004

100% Montmorency tart cherries

This jelly would probably be more accurately made with a thermometer. According to the National Center for Home Food Preservation, the thermometer should read 220F at sea level, 218F at 1000 feet above sea level, 216F at 2000 feet above sea level, 214F at 3000 feet above sea level, 212F at 4000 feet above sea level, 211F at 5000 feet above sea level, and 209F at 6000 feet above sea level.
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By mummamills on March 03, 2004

this nearly got 1 star, cause I made it and it looked right, but it was still liquid when it got cold :( SO, I put it back on the heat and simmered for ages , and then I bottled it, and OMG it is great. the colour, the smell and the taste is perfect!!! and for an added thrill, I mixed some with Chrissy O's wato's chillie sauce, and I reckon I could sell that magic drop for about $100 an ounce!!! thanks so much for fab and easy recipe!!
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