Guava Jelly

Ingredients

• a hundred or so ripe Guavas
• the juice of ten large limes
• sufficient sugar to sweeten

Method

1. 1

   Peel and quarter Guavas, wash, and boil in sufficient water for about two hours until tender.

2. 2

   Strain through a sieve, pressing the fruit.

3. 3

   Pour juice into a preserving-pan, boil while skimming, add sugar and lime juice, and boil until clear.

4. 4

   Pour into jars while warm, cover securely, and let cool.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 13. The excerpt below is the record exactly as published.

Guava jelly), rub the pulp or fruit through a fine sieve into a saucepan, add the juice of ten large limes and sugar to taste, and boil over a clear fire until the preparation is of such a consistence that the spoon will stand upright in it. Turn the cheese into a well-buttered mould, dry it in the oven, turn it out on to a dish, and serve. A slight colouring of cochi- neal is an improvement. Fig. 902. Apple-shaped Guavas. Guava Jelly. — Peel and cut into quarters a hundred or so ripe Guavas, plunge them into a bowl of water, wash thoroughly, put them into a saucepan with sufficient water to cover, and boil for about two hours, or until they are perfectly tender and break easily when touched. Strain through a fine sieve, pressing the fruit so as to obtain as much as will come through easily, letting it drip for a day or so if required. Pour the juice into a preserving-pan, and boil well, skimming frequently; add gradually sufficient sugar to sweeten

Cook this with the app: pantry check, scaling, and the assistant.