I love making jelly because it lasts all year. It goes so well with blue cheese, which I am rather partial to, and is fabulous with lamb or duck. I also add a bit to gravy for a little sweetness.
|1 ½ kgs||Guavas (Main)|
|2 cups||Sugar, approx|
|3 Tbsp||Lemon juice|
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- Place the guavas in a large pot and squash roughly with a potato masher to release the juices. Just cover the guavas with water and bring to a simmer for 15 minutes.
- Place a colander lined with muslin over a large bowl. Tip guavas and juice into the muslin. Allow to drain for several hours. Do not push or squeeze the guavas or the liquid will become cloudy.
- Measure juice and place in a clean saucepan. Add the equivalent cups of sugar, and the lemon juice. Bring to a boil for 15-20 minutes. Place a little on a saucer. When your finger runs through it and the jelly holds its shape it is ready.
- Pour into sterilised jars and store until ready to use.