Description
If you want an uncomplicated yet delectable recipe for creating guava jelly at home, search no more. This three-ingredient recipe for guava jelly is free from preservatives and doesn't need any gelatin or agar agar. It's not only simple to make but also brimming with the natural benefits of guava, which makes it a healthier option compared to the jellies found in stores.
Ingredients
Units
Scale
- 2 kg Ripe Guava (around 12 big sized Guava)
- 5 cup Sugar
- 7 Tbsp. Lemon Juice
- 5 cup Water
Instructions
- Begin by thoroughly washing ripe guavas and cutting them into medium-sized pieces.
- Place the guava pieces into a pressure cooker and add six cups of water.
- Cover the cooker with the lid and vent weight, then turn the heat up to high.
- Cook on high until the pressure cooker whistles, then lower the heat and let it cook for another 10 minutes or until at least four to five whistles are heard.
- Once cooked, turn off the heat and let the pressure cooker cool completely before releasing the pressure naturally.
- After that, mash the boiled guava with a ladle or potato masher for about two minutes, then pour the mixture into a strainer and strain it lightly.
- Next, take the mixture and place it into a muslin cloth tied from all sides to make a tied bag.
- Put the bag over a bowl and leave it covered for an hour.
- The juice will drop through the cloth into the bowl.
- To extract any extra juice, lightly squeeze the bag.
- Measure the guava juice extracted using a cup and transfer it to a vessel.
- Finally, bring the juice to a boil.
- From two kilograms of guava, you can get ten cups of juice.
- Cook the guava juice on high heat for 45 minutes until it reduces to half its original quantity.
- Add 5 cups of sugar to the reduced juice.
- Cut fresh lemons and squeeze out their juice.
- For every cup of guava juice, mix one tablespoon of lemon juice and two tablespoons of extra lemon juice.
- Heat the mixture over medium heat and stir constantly.
- Remove any impurities that you see.
- As soon as the mixture starts to bubble, reduce the heat and keep cooking until it thickens and coats the back of a spoon.
- This
- should take about 45 minutes on medium heat.
- The guava jelly should now be a bright red color. Turn off the heat and let the jelly cool for 10 minutes.
- Pour the homemade guava jelly into sterilized glass jars and seal the jars with lids.
- Prep Time: 4 hours
- Cook Time: 30 mins
- Category: Jam & Jelly
- Cuisine: Indian
