Guava Jelly

It is very rare here in the USA to purchase fresh guava fruit  but I tried the local grocery market HEB  and found it in the frozen section.The guavas are small and yellow like the ones my sisters and I picked at the backyard of my grandma Inang Daling for sinigang dish.So I tried it using a simple sugar and guava juice combo with a touch of lemon juice and the results is so good.


2lbs of thawed whole guava fruits
sugar
lemon juice
clean canning  jar

1.trim the edges of the fruits and cut into halves
2.cover with  just enough water and boil gently  for 30 minutes until tender
3.let it sit for another 30 minutes with out the heat
4.use a blender or food processor or food mill
5. use a strainer lined with kitchen towels or a cheese cloth and let it drip overnight in the fridge.Do not squeeze the juice or it will turn bitter.
6.measure the juice and sugar 1:1ratio  and  a small lemon juice or kalamansi juice and bring it to rolling boil. boil.Test it with chilled spoon until the right jelling consistency. Remove any scums on top.Pour into clean sterilized jar and process it into boiling water for 10 minutes.I  just store mine in the fridge  with out processing because it will be consumed with in a month or so. This recipe only produce 1 jar  of jelly anyway. Use it for pandesal with cheese or crackers or for guava cake filling in my case for pambaon sa school peanut butter and guava jelly. sarap!!