I noticed a few days ago that the two guava trees just adjacent to my home were brimming with fruits and a handful have already been turning yellowish and getting over-ripe. I instantly had this yearning for guava jelly, an age-old favorite of mine since I was but this small. So off I went to harvest the ripe ones, not the reddish variety though and the fruits were just medium-sized but it was nevertheless perfect for the guava jelly recipe.
Making guava jelly is actually very simple but it can also test your patience in a way!:) First off, I boiled the ripe guavas after thoroughly washing them with clean, potable water. Then I sliced them one by one and made sure that the guavas were fine and not teeming with maggots. Once boiled and tender enough I transferred the guavas to another container and let it cool for a few minutes. Then, carefully, I placed a handful of the boiled fruit in a clean cloth (a muslin cloth is highly preferred) and squeezed out the juice. After going through the procedure a few times the guava juice is now ready to be made into jelly. Sugar is mixed to the guava juice, as well as a tablespoon of lime juice on a 1:1 ratio, that is, 1 cup guava juice for every 1 cup of sugar and stirred together. I then placed the guava juice and sugar mixture in a sauce pan and cooked it in moderate heat.
It is in the constant stirring that one can fall into a relapse of boredness and become way too impatient. But alas, you can get your day's worth for all the trouble when you start to smell the rich, inviting aroma of the guava jelly!! yum yum! Then again, one should never be too quick to conclude that your jelly recipe is already done over and easy. Check if the mixture has become thick and kinda clear or transparent. That is a sure sign then, that your guava jelly is already cooked.
There you go fellas, guava jelly, nice and tasty!!Time to rummage now for sliced bread, or wheat bread if you prefer!!But oopps, remember, it is best served kinda cold, not HOT!! :)))