Guava Jelly and Marmalada

The guava tree in our yard has dropped several pieces of fruit each day for the past several weeks. I wanted to make jelly and talked to my friend Eva about what I need to do. First you need a great deal of fruit for jelly, I must have had 30 guavas and Eva gave me 5 more from their farm. So I washed them, cut them into quarters and added several cups of water to the pot and brought them to a boil. First the most unusual thing is the fruit from our tree is cream-colored inside while Eva’s fruit was the most beautiful shade of pink. I am jealous for sure!!!

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Now I want you all to know that I cheated, yes, Nancy Levin cheated when I added 5 drops of red food coloring to the jelly recipe and 20 drops of red food coloring to the marmalada recipe, Oh I feel so much better after that confession, you know us Catholic Girls it is all about the confession! So back to the recipe.

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Guava Jelly and Jam

  • 35 Guava, washed and cut into quarters
  • 2-3 cups of water

Bring to a boil and cook for 30 minutes until the fruit is tender and falling apart. Let cool for a few minutes and then pour the fruit mixture into a clean pillow case over a colander with a large bowl underneath. Hang the pillowcase to allow the juice to drip out into a container for about 5 hours.

for jelly.

  • use one part juice to one part sugar
  • I had three cups of juice and added about 2 1/2 cups of sugar
  • 1 teaspoon of lemon juice

bring to boil and allow to reach 220 degrees f. Put in sterilized jars, clean the rim and put on the lid and set aside.

for marmalada.

  • remove the fruit from the pillow case and place in blender
  • add some water
  • blend until smooth
  • push through a sieve
  • discard the seeds
  • add about 1 cup sugar to 1 cup fruit purée (I used less sugar)
  • 1 teaspoon of lemon juice
  • you can add cinnamon and cloves (I completely forgot)

Heat until it comes to a very thick consistency, CAUTION this mixture bubbles and shoots hot fruit into the air…I needed to clean the walls and the floors after I was finished

Place in sterilized jars, clean the rim and seal with lid

Put both the jelly and the jam jars into a water bath allowing the water to boil for 10 minutes. Remove and allow to cool on counter.

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6 thoughts on “Guava Jelly and Marmalada

    • Well I must admit John and Mary that this tree is giving me about two dozen fruit a day currently…if you would like to try your hand at the jelly or jam let me know and I will hold these for a few days and you can pick up around 30-35 which would get you at least two jars of jelly and probably around 5 jars of the marmalade…are you game??? Nancy

    • Laurette, I must admit that the jelly is almost impossible to get out of the jar…I am sure it went over the jelly temperature of 220 f and is almost like those jelly candies you can get in the states where it is 5 pieces of candy all different colors…It tastes great but getting it out of the jar is like a circus act…funny as hell to watch. But the marmalada is a excellent texture, consistency and spreads like a beautiful jam. Joe said you could sit with a spoon and eat this just like that. He thinks it has the consistency of apple sauce and would probably be wonderful with pork. We will try it with the next pork roast that I do. Thanks for your comment, Nancy

    • Z, It is really nice, I had only had the jelly before but the marmalade is outstanding…but it was messy, what I need is one of those screen covers that they sell, it allows the steam to be released but the splatters stay in…Nancy

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