Strawberry Guava Jelly | Sunny Savage

INTRODUCTION

Strawberry Guava is an unforgettable – and ultimately indescribable – flavor. It’s amazing fresh right of the tree and also in baked goods and sauces. This jelly is versatile, too. While you can indeed put it on toast, we encourage you to try it as an ingredient in desserts, with meats, in glazes…get creative!

INGREDIENTS

6 1/2 cups Strawberry Guava juice

2/3 packet pectin – make sure you use the reduced sugar recipe pectin!

4 cups sugar

STEP 1

Place the Strawberry Guava juice and pectin in a pot and, stirring constantly, bring to a boil.

STEP 2

Add sugar. Turn down to low-medium heat.

STEP 3

Watch and stir, bringing to a boil again. Upon boiling, boil hard for one minute. Remove from heat.

STEP 4

Skim any foam from the mixture.

STEP 5

Fill jars immediately with the mixture, leaving 1/4 inch of space. Wipe the rims of the jars with a clean towel and secure the lids. Proceed to the hot-bath, to create a seal for counter-storage, or cool and place in the refrigerator.

If you choose not to hot-bath seal the jars, the jelly will keep for at least a few weeks in the refrigerator.

If you seal the jars in the hot-bath, the jelly will last for about a year, without need to refrigerate.

STEP 6

Place the lidded jars into the boiling water. Do not allow the jars to touch the bottom of the pan. Keep them submerged for about 10 minutes.

STEP 7

Remove the jars from the hot bath and allow to cool. You should hear a “pop” if they’ve sealed properly; you’ll see that the center of the lid is slightly concave or flat, rather than raised.

STEP 8

Enjoy!

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