Guava jelly is one of the simplest and most delightful spreads you can prepare at home. This jelly is perfect for all guava lovers and can be enjoyed in multiple ways—spread on bread or even consumed directly. The process of making jelly involves just fruit and sugar, boiled in water. The magic ingredient here is pectin, a natural gelling agent found in fruits, which helps the syrup set into a firm jelly as it cools.
When guavas are gently boiled in water, their cells rupture, releasing pectin into the water. Since most fruits contain only a small amount of pectin, it needs to be concentrated and coaxed into forming a gel. The addition of sugar sweetens and thickens the mixture, drawing water away from the pectin molecules, which encourages the pectin strands to bond. As the mixture is boiled vigorously, it thickens further and finally sets into a jelly-like consistency.
Ingredients
- 1½ kg ripe guavas (preferably a variety with fewer seeds)
- 1/4 kg sugar
- Juice of 2 limes
Method of Preparation:
- Prepare the Guavas – Cut the guavas into four pieces each.
- Cook the Guavas – Place the guava pieces in a clean degchi (deep cooking pot) and add enough water to cover the fruit. Cover the pot and cook until the guavas turn tender.
- Extract the Juice – Strain the cooked guavas through a muslin cloth without crushing them. This ensures a clear juice.
- Prepare the Syrup – Add sugar to the extracted juice and boil until it reaches a syrupy consistency.
- Add Lime Juice – Stir in the lime juice and cook for another 5 minutes.
- Store the Jelly – Pour the warm jelly into bottles. Allow it to cool completely before sealing with lids.
Enjoy your homemade guava jelly, a perfect combination of sweetness and natural fruitiness!
