A tart, spicy jelly which is a traditional accompaniment to roast lamb – along with mint sauce of course.
1½ kg red guavas
4 cups water
1 lemon, sliced
1. Put the guavas into the jam pan with the water and the sliced lemon. Cover the pan and simmer for 30 minutes or until pulpy – you can use a potato masher to squash the fruit.
2. Strain the pulp through a jelly bag or old cotton pillowcase suspended over a bowl to catch the juice. Don’t squeeze the bag.
3. Measure the juice and allow ¾ cup caster sugar for each cup of juice.
4. Stir the juice and sugar over a gentle heat until the sugar has dissolved, then bring to a rapid boil and boil hard until the jelly reaches setting point. Skim off any scum as it appears.
5. Pour the jelly into the sterilised jars and cover tightly. Don’t move the jars until the jelly is cold and set.