This Rotuman guava jelly recipe stays closer to the source by emphasizing the overnight drip that gives the jelly its clear look. It strengthens the archive’s preserving cluster with a technique-driven Pacific fruit recipe rather than another generic jam page.
If you enjoy this style of Pacific cooking, you may also want to try guava jelly, rotuman guava jam.
Ingredients
- 8 cups ripe guavas
- 4 cups brown sugar
- 1 cup lemon juice
- Water as needed to cover the fruit
- Sterilized jars
Instructions
- Wash and cut the guavas, then place them in a pot with enough water to cover them.
- Boil until the fruit is very soft and mushy.
- Pour the mixture into a muslin cloth and leave it to drip overnight into a clean bowl.
- The next day, cook the strained juice with brown sugar and lemon juice until it gels on a cool saucer.
- Pour the hot jelly into sterilized jars and seal.
Helpful Tips
- Do not squeeze the cloth if you want a clearer jelly.
- A broad pan helps the jelly reduce more evenly.
FAQ
Why leave the fruit overnight?
That slow drip keeps the juice clear and helps produce a brighter, more transparent jelly.
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Can I squeeze the bag for more juice?
Yes, but the jelly will turn cloudier.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 kcal |
| Fat | 0.7 g |
| Saturated Fat | 0 g |
| Carbohydrates | 18.2 g |
| Protein | 1.6 g |
| Sodium | 4 mg |
| Cholesterol | 0.6 mg |
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