Guava Jelly
From Hilda's diary of a Cape housekeeper, 1902
Should be a rich dark ruby color when done.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1792Calories
0 gProtein
458 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories1792 kcal
Protein0 g
Carbohydrates458 g
Sugars459 g
Total Fat1.3 g
Sodium107 mg
Potassium97 mg
Calcium4 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C182 mg
Vitamin E8.2 mg
Water678 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 53. The excerpt below is the record exactly as published.
Guava Jelly. — Guava makes a beautiful jelly, which can be made so : — Take 50 medium-sized guavas, and without peeling them slice them in rounds half- 125 May GUAVA MOULD. FRUIT SALAD an-inch thick; put them in an enamelled preserving-pot (or a copper one is best, but must be very clean) with enough water to cover them well. Let this boil slowly till the fruit is soft, and then strain it through an enamelled colander (as tin vessels discolour the guavd), or if you have not an enamelled colander at hand, a piece of coarse white muslin will do for straining the fruit. The next day take 2 cups of sugar to every 3 cups of guava juice
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Cook this with the app: pantry check, scaling, and the assistant.