Guava Jelly

Ingredients

• 100 guavas Ripe guavas, peeled and quartered (About 4-5 pounds; select ripe but firm guavas)
• 8 cups Water for soaking (Fresh clean water)
• 6 cups Water for cooking (Enough to just cover the fruit)
• 4 cups Granulated sugar (Adjust to taste; approximately equal to juice volume)
• 10 large limes Fresh lime juice (Freshly squeezed, about 1 cup juice)

Instructions

1. 1Peel and quarter the ripe guavas. As you work, immediately place the prepared guavas into a large bowl filled with fresh clean water to prevent browning.
2. 2Drain the guavas from the soaking water. Place them in a large pot and add enough fresh clean water to just cover the fruit. Bring to a boil, then reduce heat and simmer until the guavas are perfectly tender and dissolve to the touch.
3. 3Set a fine sieve or clean kitchen towel over a large bowl. Carefully pour the cooked guavas and liquid into the sieve. Do not press or break the fruit - allow it to drip naturally through the sieve. Let it drip undisturbed for 12 to 24 hours until all juice has been extracted.
4. 4Pour the strained guava juice into a preserving pan or large pot. Do not cover. Bring to a boil over medium-high heat, skimming off any foam or scum that rises to the surface.
5. 5Gradually add the sugar to the boiling juice, stirring to dissolve completely. Continue boiling, stirring occasionally and skimming as needed.
6. 6When the jelly is nearly done (it will begin to thicken and coat the spoon), add the freshly squeezed lime juice. Continue boiling until no more scum rises and the jelly is completely clear. Test for setting point by placing a small amount on a cold plate - it should wrinkle when pushed with your finger.
7. 7While the jelly is still warm, carefully pour it into clean glass or stone jars, leaving 1/4 inch headspace. Allow the jars to cool completely to room temperature.
8. 8Once the jars are completely cold, cork or cap them tightly. Store in a cool, dark place.