Ingredients:-

• 1 kg —– guavas
• Juice of two lemons
• Granulated sugar

Guava jelly preparation:

1. Peel & slice guavas, discarding seeds; place them in a preserving pan with 2.5 cup water & the lemon juice.
2. Bring to boil & then simmer for 1 hour until tender.
3. Hang a scalded jelly bag above a large bowl.
4. Pour fruit and leave to drain for at least 1 hour; do not squeeze the bag.
5. Place strained juice in cleaned preserving pan.
6. Add 500 gm sugar to every 2.5 cups strained juice.
7. Bring to boiling point & then boil rapidly until setting point is reached. (To test put a teaspoonful of jelly on a cold saucer & push jelly with finger: if the skin crinkles, setting point has been reached).
8. Remove jelly from heat and leave to stand for 15 minutes, until scum rises to surface; skim off with a slotted spoon.
9. Pour into sterilized & warm jars.
10. Put waxed disc on surface of jelly & cover pots.
11. Cool, label & store in cool, dark place until required.