Delicately flavoured Guava Jelly is delicious with venison or roast pork. To strain the pulp, you will need a jelly bag or a large square of cheesecloth. Since the straining takes a long time, you should plan to do it overnight, but do not leave the juice for more than 24 hours before making the jelly. First scald the bag or cloth by pouring boiling water through it. Hang the bag on a frame or tie the ends to the legs of an upturned chair or stool and place a large bowl underneath.
Do not squeeze the bag to hurry the process as this will make the jelly cloudy. Measure the juice after straining. You will need one pound of granulated or preserving sugar and
1 teaspoon of lime juice for every pint of the strained guava juice.
4 lb. fresh guavas, washed and quartered
6 fl. oz. water lime juice granulated or preserving sugar
Place the guavas in a preserving pan or large saucepan with the water. Bring the water to the boil over high heat. Reduce the heat to low. Simmer the fruit for 30 minutes, or until it is quite tender, occa-sionally mashing the fruit against the sides of the pan with a wooden spoon.
Hang the scalded jelly bag or piece of cheesecloth over a large bowl. Pour the guava pulp into the cloth. Allow the juice to drain through the cheesecloth for at least 12 hours. When the juice has com-pletely drained through the cheesecloth, discard the guava pulp.
Measure the juice before returning it to the rinsed preserving pan. Add 1 pound of sugar and 1 teaspoon of lime juice to every pint of liquid. Place the pan over low heat and stir to dissolve the sugar. When the sugar has completely dissolved, increase the heat to high and bring the mixture to the boil. Boil briskly, without stirring, for about 10 minutes, or until the jelly has reached setting point. To test if the jelly has reached setting point, remove the pan from the heat and spoon a little of the jelly on to a cold saucer. Cool it quickly. If the surface is set and wrinkles when pushed with your finger, it is ready. If setting point has not been reached, return the pan to the heat and continue boiling, testing frequently.
Skim the foam off the surface of the jelly with a metal spoon. Ladle the jelly into hot, clean, dry jam jars, leaving 4- inch at the top of each jar. Wipe the jars with a damp cloth. Cover them with jam covers and secure with rubber bands.
Label the jars and store them in a cool, dark, dry place.