Guava Jelly

Overripe guavas are unappetising, not much to look at and have an intense aroma. They were a crunchy green to start with but sat too long on my kitchen counter and ripened away. Instead of junking them I made them into sublime, heavenly guava jelly - one of my favourite things in the world.
Guavas need to be ripe but not overripe like the ones below for the best guava jelly. 

This stage of maturity has the perfect balance of pectin, flavour and colour. My overripe guavas yielded a yummy jelly but it was low on flavour and colour. The paleness could be because the guava centers were the white variety. Jelly made with the pink variety is a luscious rosy pink. 

Guava Jelly Recipe

Ingredients

Guavas - 750 g

Water - 5 cups

Sugar - 2 cups

Lime Juice - 3 tsp

Method
Cook the cut guavas in water on a low flame for about 30 minutes. When the water has reduced by half, strain gently, resisting the temptation to squeeze the juice out by pressing the fruit. Add sugar and lime juice to the juice and cook again. Skim off any scum that rises to the top. Let it bubble away. To check if it is done, pour a drop on a saucer and tilt it. The drop should flow very reluctantly, clinging onto the saucer as if it does not want to let go. Take it off the fire immediately and pour into a clean glass bottle kept on a  surface that is a low conductor of heat like wood. This will prevent the glass bottle from shattering when the hot jelly is poured into it. As it cools, the juice will set into a sparkling, translucent jelly. Once it has cooled, if you feel it is too runny just heat it again. Store in a cool dry place.

Guava is a high pectin fruit. The natural pectin, sugar and citric acid from the lime causes the juice to gel as it is heated. The high concentration of sugar is essential both to preserve and set the jelly.