Guava jelly (canned)

Jelly recipes 1 Comment

Another recipe of this wonderful fruit. This time it’s not jam but guava jelly, which is to be poured hot in jars just like jam and can be stored for a long time.

guavas, seeds removed and cut in halves
lime juice
sugar

1. Put guavas in a deep saucepan and cover with water. Bring to a boil and coddle 20 minutes until the fruits are soft.
2. Place guavas in a colander and allow water trickle down. Then mash guavas.
3. Combine guava mass, lime juice and sugar: use 1 lime and 1 cup sugar to 5 cups guava puree). Cook until sugar dissolves and increase heat throughout for remainder of cooking time.
4. Remove from heat when the syrup spins a thread. Pour in jars and seal.

Pear jelly with cinnamon

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I’m not a fan of supermarket jelly, which needs only to be coated with water. home jelly requires much time and effort, but still I prefer its natural taste.

1-2 pears
2 cups pear juice
½ tsp cinnamon
1 tbsp pear liqueur
1 lemon juice
3 cups sugar
1/3 cup fluid gelatinizing agent

1. Combine cinnamon and pear liqueur and leave it for a night. Next day pass through a sieve and pour the extract in a small bowl.
2. Pour pear juice in a big saucepan, add extract and sugar.
3. Peel pears and slice. Sprinkle with lemon juice.
4. Constantly stirring, bring pear juice to a boil and add pear slices. Cook for 2 minutes. Then add gelatinizing agent.
5. Pour jelly into rummers or other ware. Put jelly into fridge to cool.