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Guava Jelly No. 1

Name: Guava Jelly No. 1
Yield: 2 servings
Ingredients: use half the quantity of ripe guavas; cover bottom of preserving kettle with cold water; with or without the juice of half a lemon; add warm, granulated sugar, cup for cup with the juice

From Fruit recipes, 1907

Serves 2

Avoid using 'dead ripe' guavas.

Presented as published in 1907. 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

510Calories

4 gProtein

127 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories510 kcal

Protein4.4 g

Carbohydrates127 g

Fiber9.1 g

Sugars116 g

Total Fat2 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium744 mg

Calcium41 mg

Iron0.5 mg

Magnesium42 mg

Phosphorus70 mg

Zinc0.4 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C396 mg

Vitamin A51 mcg

Vitamin E1.3 mg

Vitamin K4.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate91 mcg

Choline15 mg

Caffeine0 mg

Water416 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 121. The excerpt below is the record exactly as published.

GUAVA JELLY No. 1 A good general rule in guava-jelly (more than with al- most any other fruit) is to avoid that which is ‘‘ dead ripe.”’ Never use the entire quantity of mature guavas. To make in small quantities is best and an excellent plan is to save the parings and seed centres for a day or two from fruit used for sauce or desserts. For Jelly No. 1 use half the quantity of ripe guavas and half those which are well filled out but not quite turned in colour: not thoroughly mature. If the whole fruit is used slice it, cover bottom of preserving kettle with cold water, and simmer till soft. Strain through jelly-bag (never squeeze); boil the juice rapidly twenty minutes with or without the juice of half POMEGRANATES THE SWEET SOP OR SUGAR APPLE THE SOUR SOP THE GUAVA 291 a lemon added for each half-pint; add warm, granulated sugar, cup for cup with the juice

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