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Easy Homeade Guava Jelly


Easy Homeade Guava Jam
The guavas in this blog are courtesy of our flourishing guava tree. I have chosen to make this Easy Homemade Guava Jam on a fortnightly basis during the season. With an overflow, you take the time to use what you have. With a multitude of fruits and vegetables in the yard, making jams or jelly is a great place to start.  The intention is to have the guava jelly with my morning toast, I intend to stir it into yogurt, mix it into pound cakes as I saw at the supermarket, or even mix it into a parfait.

Welcome back to the blog,


With each new season, the trees in our yard bear fruit. The best way to enjoy what you have is to capitalize on the free blessings that you've been bestowed. After the good ackees have finished bearing... it’s now guava season. The guava bears in as prolific a manner as our mango tree, so for the next few weeks, I'm going to go through my guava phase. Guava smoothie, Guava Jam, Guava cakes...guava everything! It's a really nice obsession for the current quarantine. Utilizing fruit as therapy...I will definitely take the time to pretty much become a better hostess. You might as well learn something new...that will benefit your future parties.  




Easy Homemade Guava Jelly


Utilizing a modified formula that I sourced from Garlic and Zest, I took the time to actually create a batch of three standard bottles of jelly.


Prep Time 40 minutes Cook Time 5 minutes Total Time45 minutes


Servings 16

Calories 68kcal

Ingredients

  • 10-12 guavas ripe and fragrant

  • 2 tbsps lime juice

  • 2 cup sugar USE HALF THE AMOUNT OF SUGAR COMPARED TO HOW MUCH GUAVA PUREE YOU HAVE

  • Gelatin (I utilized lemon jello, because I couldn't find any pectin. You just need a binding agent that will enable the mixture to form a gel.


Instructions

  • Slice the guavas in half crosswise and use a spoon to scoop out the flesh and seeds. Transfer the guava to a bowl and use a potato masher or the back of a fork to mash the flesh, then transfer to a blender. Add the juice of two limes. Turn the blender on low speed to break up the flesh without pulverizing the seeds, about 20-30 seconds. Set a sieve (not a fine mesh sieve) over a 2 or 4 cup glass measuring cup and pour the guava pulp into the sieve. Use the back of a spoon or a rubber spatula and stir and press the flesh and seeds against the side of the sieve, so that the fruit passes through, but the seeds remain in the sieve. Work on this for about 5 to ten minutes in order to process all the puree.


  • Confirm the amount of guava puree that you have by checking the measuring glass. Do this because you'll need half the amount of sugar than you have of the fruit. So if you have 2 cups of puree, you'll use 1 cup of sugar. Transfer the puree to a non-reactive pan. Add the sugar. Add 1 tablespoon of gelatin for every cup of fruit you have. 2 cups fruit = 2 tablespoons pectin.


  • Heat over medium high heat stirring constantly until mixture comes to a rolling boil. Stir one minute and remove from heat. Transfer to a storage jar. Let cool to room temperature and refrigerate. Spread on toast, serve with a spread of cream cheese on crackers or swirl into yogurt

Yours truly applied the formula as prescribed and the outcome is highlighted below.



Bon Appetite!! Stay creative and utilize what you have on hand. Some of your best blessings...are absolutely free!!


XOXO

**Dr T**


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