Create a luscious, translucent preserve using fresh guavas, ideal for breakfast toast or dessert toppings.
# Steps to follow:
01 - Wash guavas thoroughly and cut into quarters, leaving skins and seeds intact.
02 - Place guava pieces in a large saucepan, add water, and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes until fruit is very soft.
03 - Line a large strainer with double-layer cheesecloth over a bowl. Pour cooked fruit and liquid into strainer. Allow to drip undisturbed for at least 2 hours or overnight to extract clear juice without pressing or squeezing.
04 - Measure extracted juice and pour into a clean saucepan. For each cup of juice, add 1 cup sugar and 2 tablespoons lemon juice. Stir to combine.
05 - Bring mixture to a boil over high heat, stirring constantly to dissolve sugar completely.
06 - Boil rapidly for 15 to 20 minutes until mixture reaches 220°F on a candy thermometer. Skim off any foam that rises to the surface.
07 - Place a small spoonful of jelly on a cold plate. If it wrinkles when pushed, the gel stage is reached and cooking is complete.
08 - Pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal immediately with lids.
09 - Allow jars to cool completely at room temperature before storing in a cool, dark place.
