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Guava Jelly
Veg CD
ACC Vegetarian
Fruit Cold
Accompaniment Preserve
Preserves Preserving Ingredients(see amounts in
instructions) Ripe
guavas Instructions 1. Place the guavas in a large saucepan and completely cover with water. Bring to the boil, then continue to boil for 20-30 minutes until the fruit is soft, stirring from time to time to prevent sticking. 2.
Spoon
the guava mixture into a jelly bag or cloth attached to the legs of an upturned
stool, and leave to strain into a large bowl for at least 12 hours. Do not
squeeze. 4. Prepare the jars (see
notes below) 5. Discard the pulp
remaining in the jelly bag. Measure the liquid in the bowl and return it to a
saucepan together with 450g/1 lb of sugar and the juice of 1 lime to each
600ml/20 fl.oz. of liquid. 6. Heat gently,
stirring, until the sugar has dissolved, then raise the heat boil rapidly for
about 10 minutes. 7. Remove from the heat
and test for a set (see notes below) . 8. Skim the surface with
a slotted spoon, allow to cool slightly then ladle into warm jars, cover, seal
and label (see notes below). Can be used to glaze
Pork during cooking. Notes: see also General preparations
Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm to prevent the jars from cracking when the hot filling is added.
Testing
for a set – Remove the pan of
jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to
cool then gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
Filling the jars – Fill to the top then wipe the rims of the jar with a damp cloth. Immediately cover with a waxed disc whilst still hot (wax side down). Allow to cool then cover with cellophane, securing with a rubber band. For long term storage secure the cellophane with a screw top lid.
Storage – Store in a cool dark place
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