Guava Jelly

A tart, spicy jelly which is a traditional accompaniment to roast lamb – along with mint sauce of course.

Add To Favourites Print
Ratings (0)
Prep Time: 1 hour Servings: 2 cups
  • 1½ kg red guavas

    4 cups water

    1 lemon, sliced

    caster sugar

  • 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.

Add to your menu