Guava jelly can be made and used as a delicious spread on toast and sandwiches. Let’s learn how to make guava jelly at home, through this Tastessence article.
Guavas contain a high level of pectin, which is a gelatinous polysaccharide present in ripe fruits. Hence, guava is used for making jams and jellies.
Colombia is a major guava producer, and the people here have come up with creative recipes to consume this fruit in different ways, one of them being guava jelly. Guava jelly happens to be a traditional Colombian sweet. They make it by adding panela (unrefined whole cane sugar) to guava pulp. Guava jelly has an alternative name ‘bocadillo Veleño’ in the town of Vélez, Santander Department, Colombia, because it is produced on a large scale there. It is also prepared in Venezuela along similar lines, and there it goes by the name ‘bocadillo’.
Although guava jelly is commercially available, it can be easily made at home too. This is also a cheaper and a healthier option, since you can cut down on the preservatives that are usually used. As such, we give you simple, step-by-step instructions to prepare guava jelly at home.
Instructions for Preparing Guava Jelly at Home
Ripe guavas, 3 lb
Water, 1 cup
Sugar, 3 lb
Lime juice (to taste)
- Peel the guavas.
- Cut them into small pieces.
- Blend the cut guava pieces in a blender until you obtain a smooth consistency.
- Pour this guava paste in a ceramic pot.
- Cook this mixture on medium flame.
- Keep stirring continuously.
- Continue until the paste is cooked and you see big bubbles forming on the surface.
- At this point, while the paste is piping hot, take a muslin cloth or a strainer and pour the mixture over it, while keeping a container below.
- Strain the paste; some guava seeds will remain on the top, just discard them. Also discard any pulp that is remaining on the top of the strainer. This pulp can be used for making guava cheese.
- Allow the mixture to cool overnight.
- Add 1 cup of sugar to every cup of the liquid extracted. Also add 1 tablespoon of lime juice to each cup of the guava juice. You can add some food color if you want.
- Cook the mixture on a high flame, until it comes to a boil, and the jelly point (220ºF ) is reached. You can use a good candy thermometer for this purpose.
- When the mixture starts coating the spoon, and it starts falling in proper beads or drops, it is an indicator that the jelly is done.
- Now let the jelly cool. Store it in airtight jars and refrigerate.
You can add citric acid instead of lime juice to the guava paste, before you make the jelly.
You can also add some strawberries pulp to the cooked guava paste, or simply add some raw strawberries and make the guava paste.
Nutrition Facts About Guava Jelly
The guava fruit, being a rich source of vitamin C, lends this goodness to guava jelly also. A 21-g serving of guava jelly contains 6% DV of vitamin C. It contains 58 calories, and is zero on fat, cholesterol, and sodium content. The carbohydrate content is 14 g, which is 5% DV.
With its excellent nutritive value, and a medley of sweet and tangy flavors that tantalize the taste buds, guava jelly is sure to be hit amongst kids and adults alike. Do try this guava jelly recipe, and post your experience in the comments section below.