Create vibrant jewel-toned preserve from ripe guavas, ideal for filling cookies, spreading on toast, or topping desserts.
# How-To Steps:
01 - Wash guavas thoroughly under cold running water. Cut into quarters, preserving skins and seeds for natural pectin extraction.
02 - Place guava quarters in a large saucepan with 4 cups water. Bring to a boil over medium heat, then reduce to a simmer for 30 minutes until fruit is very soft.
03 - Line a large strainer with double-layered cheesecloth over a bowl. Pour cooked fruit and liquid into strainer. Allow to drip undisturbed for at least 2 hours or overnight without pressing to maintain clarity.
04 - Measure extracted juice and transfer to clean saucepan. Add lemon juice and sugar at a 1:1 ratio (1 cup sugar per 1 cup juice). Stir until sugar dissolves completely.
05 - Bring mixture to a rolling boil over high heat, stirring occasionally. Skim foam from surface as it forms.
06 - Boil rapidly for 15-20 minutes until mixture reaches 220°F on a candy thermometer. Test doneness by placing small spoonful on a cold plate; if it wrinkles when pushed, gel stage is achieved.
07 - Pour hot jelly into sterilized jars, leaving 1/4-inch headspace from rim. Seal jars immediately with lids.
08 - Allow jars to cool completely at room temperature. Store in a cool, dark place until serving.
