Guava fruit offers significant health benefits, and it’s a good source of phosphorus, pectin, vitamin C, and calcium. It has a special and pleasant aroma coupled with a delicious taste, making many labels it “a superfruit”. Guava fruit’s puree is what has been used in puddings, cakes, jam, sauces, ice creams, and jelly. Learn more about the nutrition facts of guava.
Jelly which is the main focus of this article is one of the processed products that are prepared using guava fruits. Other processed products include; jam and nectar. Guava jelly is been eaten and loved around the world for its bright color (purplish-red), which is very attractive, coupled with a fragrance smell and pleasant taste. Guava jelly is characterized by its smooth texture, as it’s been prepared from juice extracted from ripe fruits.
What Differentiates Jelly From Jam?
Jelly and jam often sound similar to some or many people across the world, but you must know that the two processed products prepared from guava are different. What firstly distinguishes the two, aside from cooking techniques is their texture; while the preparation of jelly was made from its juice, the jam was made or prepared by using the fruit itself. As it’s somehow difficult to hit the consistency needed for its juice, jelly is lightly trickish in its preparation compared to jam.
What You Must Know Before Making Guava Jelly
Firstly, you have to know that Guava jelly can be made or prepared at your home especially without pectin because guava produces much quantity of pectin naturally itself.
More so, in making jelly, using ripe guava is vital because it gives a very good aroma to the jelly. In getting accurate measurement especially for that of sugar, use measuring cups and make sure it’s leveled using a straight-edged knife to scrape excess from the top of the cup.
Subsequently, you must screw bands very tightly and wash jars in hot soapy water. In the same phase, rinse with warm water. You must also ensure that you drain jars before filling them.
Jellies are characterized by their floaty and rattle texture, so you won’t get something different, you must ensure that it’s not been kept on the flame for too long. When been kept for long, it hardens up and the result you will get is jelly of a hard mass.
Materials and Ingredients
Materials and ingredients used are; guavas, water, knife, pressure cooker, potato masher, sieve/strainer, bowl, clean muslin cloth, cup, sugar, sauce pot or pan, lime juice, spoon, sterilized glass jar.
Procedure in Making Guava Jelly
Especially for home-made preparations, follow the below steps;
1. Wash the guavas, cut them into thin slices, and add to a deep pan.
2. In the deep pan, add enough water that will cover the guavas.
3. Next is to boil them very well until the guavas are soft.
4. On achieving that, remove, mash and strain the now soft, boiled guavas to get its juice by tying it up in a clean muslin cloth and letting the juice pour down in another container.
5. Once the juice is collected, take a container, put on low-medium flame, and add the juice.
6. As you add the juice, add 1 cup of sugar for every cup of juice, as well as one (1) tablespoonful of lime juice.
7. Using a medium flame, stir the mixture continuously until the juice gets thickens.
8. As at this level, it’s expected that there should be a color change.
9. In your preparation, getting the right consistency for the jelly is very important, and you can be sure of achieving that when you drop a tip of the thick juice in a glass of water and it does so in a joined fashion or when you drop it down and it forms a solid mass.
10. Finally, you can remove it from the pan, allow it to cool for some minutes and then pour it into a sterilized glass jar.
Guava Jelly as seen from its preparation can be home-made, enhancing home-made culinary fairytale. It’s been the bedrock of people’s amazing breakfast through its delicious spread on bread, as well as being sandwiched between biscuits to tame sudden hunger and cravings, thereby illuminating people’s refreshing moments.