Haitian Guava Jelly Recipe

Wash the guavas thoroughly. Remove the stems and any imperfections from the fruit. Cut the guavas into quarters or pieces, leaving the skin and seeds intact. Guava seeds are rich in natural pectin, which helps the jelly set.

Place the guava pieces in a large saucepan and cover them with water. Add the optional lemon (sliced or squeezed juice) to the pan. Lemon adds natural pectin and acidity, making the jelly setting process easier.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 30-40 minutes or until the guava pieces are soft and tender.

Using a fine mesh strainer or cheesecloth, strain the guava mixture to extract the juice. Let the juice drip through the strainer or cheesecloth without pressing to maintain a clear jelly.

Measure the resulting guava juice and pour it into the clean saucepan. For every cup of guava juice, add about 1 cup of granulated sugar. Adjust the amount of sugar based on your taste preferences and the acidity of the guavas.

Stir the guava juice and sugar mixture over medium heat until the sugar is completely dissolved. Once dissolved, increase the heat to medium-high and bring the mixture to a boil.

Let the mixture boil for about 15 to 20 minutes, stirring frequently, until it thickens and reaches the gel stage. Test for gel stage using a candy thermometer; it should reach around 220°F (105°C). You can also carry out a plate test: place a small quantity of jelly on a refrigerated plate; if it creases when you push it with your finger, it’s fixed.

Once the jelly has reached the desired consistency, remove the pan from the heat.

Pour the hot jelly into sterilized jars, leaving a little space at the top. Close the jars with tight-fitting lids.

Let the jars cool completely to room temperature. As the jelly cools, it will harden further.