Ingredients

For 5 jelly jars:

  • 2 kg of guavas
  • 1½ kg of cane sugar
  • 1 lemon
  • Water
Preparation
  1. Clean the guavas, cut them into pieces without peeling them.
  2. Put the fruit in a pressure cooker (but a saucepan or casserole will do the job just fine!).
  3. Cover with water about ⅘th. Cook over high heat for 30 to 45 minutes.
  4. Pass the cooking juices through a sieve. You can use a towel or kitchen towel and squeeze it.
  5. Add the sugar and lemon juice. A lemon zest peel can also be added.
  6. Return to high heat.
  7. To know when your jelly is ready, put a plate in the freezer and from time to time place a drop of the jelly on the cold plate. When the syrup becomes thick on contact with the cold, the jelly is ready to be put in jars.
  8. Allow about half an hour for the jelly to thicken and cool.