Remove the blossom end from the fruits, then slice them into a large pan. If you have cardamom seeds, crush a couple and toss them in, too. Add water just to cover, bring to a boil and continue boiling, gently, for 10 to 15 minutes. Strain the contents of the pan through a fine strainer and then through a jelly bag - don't squeeze the bag, just let the juice drip through.
Measure the juice with a cup measure. For each cup of juice you will need just a cup of sugar.
Put in sterile jars, seal, and process in a boiling-water bath for 10 minutes.
This is very famous in the Philippines, and are often exported to other countries for their consumption. America imports our guava jelly to include them in the Swirled Peanut Butter with Jelly.
Thursday, December 3, 2009 - 2:10am