GUAVA JELLY
This amount of fruit make about 2 medium sized jars of jelly.
- 6 very ripe guavas
- 6 half green guavas (ripe but still hard)
- 5 cups water, enough to cover the fruit
- sugar
- lime juice or lemon juice
Cut the guavas into cubes. The half green onces gives more pektin to the jelly
Place in a large saucepan and cover with just enough water to cover the fruit well.
Cover and cook till guavas are very tender.
Cool the guavas in the water.
Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl.
Gather the four ends of the cloth and tie a knot and hang this ‘bag’ for about four hours, collecting all the drippings into the bowl.
LIGHTLY squeeze out any juice left in the cloth very carefull, not to much this will influence the colour of the jelly.
Discard pulp.
Measure the liquid.
For every cup of liquid, add one cup of sugar and one tablespoon of lemon juice in a pot.
Put this mixture back on stove and bring to a boil.
Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
Let stand for half an hour and pour into sterilized jars while still warm.
Cover and seal.
Nota:
5 kg vrugte bedek met water gekook.
Lewer 14 koppies aftreksel, 14 koppies suiker en 210 ml suurlemoensap.
Lewer 10 botteltjies soos op die foto.
Om te toets of jellie reg is: die jellie sal ‘n mooi diep oranje-rooi kleur kry, dan sal die hele kastrol begin opkook en groot borrels maak. Soos die borrels bars maak dit ‘n taai skiet geluid. Toets dan deur ‘n lepel vol te skep en dit van die lepel te laat afloop, as 5 tot 6 trae druppels vorm waarvan die laaste druppel nie drup nie, maar ‘n jellie druppel vorm wat aan lepel vasklou, is jellie reg. Toets ook deur bietjie jellie op ‘n yskoue piering te drup, dit sal dadelik stol.
Die jellie kan nog lank stroperig vertoon in die bottel, dit moet eers oornag staan voor dit getoets word. As jou pektien toets goed was, maar die jellie stol nie oornag nie, kook dit weer ‘n bietjie, maar pasop vir te lank kook.
Recipe and photo: Miemie Swart
