Pink Guava Jelly
- A guava tastes like a flavorful combination of pineapple, banana, and crab apple.
- Turns yellow when ripe.
- To use, cut in half and scoop out with a spoon. Pulp and seeds are edible, but don't eat the skin!
- Guava can serve as a substitute for strawberries or kiwi in recipes.
Ingredients (yields 12 ounces)
- 3 cups guavas, peeled and chopped
- 3 cups water
- 1 tablespoon apple cider vinegar
- ¾ cup sugar
- 2 limes, juiced
- 1 teaspoon salt
- Place all of the Ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
- Remove from heat and let cool. Pour mixture through a fine mesh sieve to separate the seeds. Using a large spoon, press down on the solids to release the juices.
- Return the seedless mixture to the saucepan and return to a boil. Reduce heat to medium-low and let simmer for 40 minutes or until thickened.
- Remove from heat and let cool. Pour into jars and refrigerate until use. The jelly will thicken as it cools.