Guava Jelly Recipe

This guava jelly recipe follows the Rotuma archive method where the whole fruit is cooked first and then strained overnight for a clear jelly. It gives the site a cleaner preserve counterpart to guava jam and keeps the archive grounded in real Pacific fruit preservation.

If you enjoy this style of Pacific cooking, you may also want to try guava jam, po’oi vi.

Ingredients

• 8 cups ripe guavas
• 4 cups brown sugar
• 1 cup lemon juice
• Water as needed to cover the fruit
• Sterilized jam jars

Instructions

1. Wash the guavas, cut them up, and place them in a heavy saucepan.
2. Add enough water to cover the fruit and boil until it is very soft and mushy.
3. Pour the mixture into a muslin cloth and leave it suspended overnight so the juice can drip into a clean bowl.
4. Do not squeeze the cloth if you want a clear jelly.
5. The next day, cook the strained juice with brown sugar and lemon juice until a little dropped on a wet saucer begins to gel.
6. Pour the hot jelly into sterilized jars and seal.

Helpful Tips

• Letting the juice drip naturally keeps the jelly clearer.
• A wide heavy pan helps the jelly reduce evenly.

FAQ

Why leave the fruit to drip overnight?

The overnight drip gives you clear juice for a transparent jelly instead of a cloudy one.

Can I squeeze the bag to get more juice?

You can, but the jelly will be cloudier.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	1434 kcal
Fat	10.9 g
Saturated Fat	0.1 g
Carbohydrates	308.8 g
Protein	25.9 g
Sodium	71.3 mg
Cholesterol	9 mg