Wash Ripe Guavas thoroughly and cut each into medium sized pieces.
Take Guava pieces along with 5 Cup of Water in a pressure cooker and start cooking in high flame with the lid and whistle on.
After one whistle comes from the pressure cooker lower the flame and cook for around 10 minutes in medium flame or till at least 4-5 whistles comes from the cooker.
Switch the flame off and let the pressure cooker cool completely and releases the pressure.
Open the cooker and using a ladle or potato masher mash boiled Guava.
Pour the mixture in a big strainer or in the mid of a muslin cloth and tie it from all the side to make a tied bag and then place that over a bowl and leave it as it is for 6 hours or overnight after covering with a lid from the top.
I have used a strainer instead of cloth for extracting the juice.
Juice will drop through the strainer to the bowl placed beneath the strainer/cloth.
Lightly squeeze the cloth bag or strainer to extract extra juice.
Now measure the Juice extracted from Guava using a cup.
For this recipe we need to add equal quantity of sugar as the Guava Juice.
Now take the Juice in a deep bottom pan and add equal quantity of sugar for each cup of Juice and add 1 Tbsp. of lime Juice for each cup of Juice and add 2 Tbsp. extra Lime juice after that.
Start boiling this mixture in medium flame and stir continuously while boiling the mixture.
When bubbling comes to the mixture lower the flame and cook till the mixture thickens and if drips from a spoon then turned into joint thick drop. Jelly would turn onto bright red colour at this stage.
It took me 15 minutes to reach the setting point of Guava Jelly.
Switch the flame off and give the jelly a standing time of 10 minutes and pour it into sterilized glass jar and seal the lid of the jar.