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

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

Method:
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

Jalapeno Pepper Sauce (Hot)

Today while doing some grocery shopping, I found a bag of Jalapeno Chilli Peppers, and immediately thought of how awesome it would be to turn them into bottles and bottles of Jalapeno Chilli Sauce. Mmmm! I looked at some recipes online and tweaked them a bit according to what I thought would taste good. Beware that this is HOT sauce, in my opinion similar to the heat in Tabasco sauce. Note: It would be milder if you took care to remove all the seeds and membranes.

Jalapeno Pepper Sauce (HOT)

Ingredients:
20ml Oil
20 Jalapeno Peppers (washed and sliced, pips included)
3 Heaped Tablespoons Crushed Garlic
1 1/2 Onions, Chopped
3/4 Tablespoon Salt
2 Cups hot Water
1 Cup Vinegar
3-4 Glass Jars

Method:
1. Wearing rubber gloves, slice the peppers, and chop the onions in preparation.


















2. Heat the Oil in a medium sized pot, and saute the Peppers, garlic, onions and salt for about 5 minutes.
3. Add the hot water and simmer for 20 minutes.
4. Allow this to cool.
5. Blend this until smooth in a blender.
6. While blending, add a slow but steady stream of vinegar.
7. Bottle into sterilized glass Jars.
8. Keeps in the fridge for up to 6 months.

Makes 3-4 bottles