Have you ever tried eating guavas? Guavas have a pungent odor and to some, they smell like a room full of sweaty people on a hot summer day in Texas. Well, you have to taste it to enjoy it. It’s a healthy fruit whose benefits are now being recognized – for cough and colds because of its high vitamin C content, diabetes, constipation, and even weight loss! The leaves can be made into a decoction and used as an antiseptic for oral lesions and mild external wounds (its one of those cure all, according to my Dad).
So what would you do when you have a lot of guavas? Well, make yourself some guava jelly! That’s what I did when one of our friends brought their homegrown guavas to church to share. I got me a mix of ripe and slightly over ripe fruit because I have been craving for homemade guava jelly! There were 14 guavas in the bag and I was able to make 3 8-oz jars of jelly. Yum yum. The recipe is quite simple. Boil the slices guavas and add sugar. Most recipes call for 1/2 cup of sugar for every cup of juice but I only used 1/3 cup. Boil and stir occasionally. Meanwhile, find something to do for the next 90 minutes or so until most of the liquid has evaporated. Once done, carefully pour out the jelly into clean jars and sterilize as needed.
This jam is delicious paired with crackers or a warm soft bread such as pandesal…. Hmmm.. maybe I should make some of that too, Enjoy!
- Guavas, I used 14 pcs, cut into cubes
- 1/3 cup White sugar for every cup of boiled guava juice
- Juice of 2 lemons
- Slice the guavas into cubes.
- Put them in a saucepan and fill with water to cover the top. Boil them strain liquid.
- Add sugar and lemon juice. Boil.
- Lower the heat and continue to cook for about 90 minutes while stirring occasionally.
- Continue stirring until the liquid has reduced.
- Pour the jelly into a clean glass container and seal tightly.