Saturday, November 2, 2013

Cherry Guava Jelly

This little Jelly was introduced to me by my friend Claire who always has a wonderful stash of recipes. She has a great big Cherry Guava tree in her garden and this winter offered me a bag full of her ripe pickings! This recipe is based on 950g ripe fruit.

Cherry Guava Jelly

1Kg Cherry Guavas
5 C Water
288ml Sugar
50ml Lemon Juice

1. Wash the fruit and remove any rotten or spoilt fruit.
2. Weigh the fruit.
3. Put the fruit into a pot and cover with water (about 5C per kilo)
4. Put it on the stove and boil it for 30 minutes.
5. Strain the contents in a muslin bag hanging over a bowl overnight. (It's up to you whether you squeeze it or not, it will go cloudy if you do.)
6. Measure the liquid in ml. divide that number by 5, then multiply that by 4. This is how much sugar you need.
7. Add 20ml lemon juice per C liquid.
8. Put the fruit liquid, sugar and lemon juice in a pot and bring to a rolling boil. Stir constantly.
9. Continue until the jelly starts to coat the back of a wooden spoon.
10. Pour into sterilized jars.

Serve with Lamb, or with Cheeses and crackers!

Makes 3 small jars
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