For 5 jelly jars:
- 2 kg of guavas
- 1½ kg of cane sugar
- 1 lemon
- Water
- Clean the guavas, cut them into pieces without peeling them.
- Put the fruit in a pressure cooker (but a saucepan or casserole will do the job just fine!).
- Cover with water about ⅘th. Cook over high heat for 30 to 45 minutes.
- Pass the cooking juices through a sieve. You can use a towel or kitchen towel and squeeze it.
- Add the sugar and lemon juice. A lemon zest peel can also be added.
- Return to high heat.
- 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.
- Allow about half an hour for the jelly to thicken and cool.