Best 3 Tangy Guava Jelly Recipes

Craving a sweet and tangy treat? Look no further than this collection of tangy guava jelly recipes! Bursting with the tropical flavors of succulent guava, these recipes are sure to tantalize your taste buds and bring a burst of sunshine to your kitchen. Whether you're a seasoned jelly maker or a novice in the culinary arts, this article has something for everyone. So, gather your ingredients, prepare your jars, and embark on a delightful journey as we explore the realm of tangy guava jelly.

Here are our top 3 tried and tested recipes!

GUAVA JELLY

Guava Jelly image

Tastes wonderful on toast! My mother's recipe and its foolproof. The beauty of it is that there are no fixed measurements. I make my jelly sometimes with just four guavas. Other times, it may be for 5 lbs...the measurements of all the ingredients increase or decrease depending on the liquid extracted.

Provided by Honeybeee

Categories Jellies

Time 1h15m

Yield 2 medium sized jars

Number Of Ingredients 4

Ingredients

12 very ripe guavas
5 cups water, enough to cover the fruit
sugar
lime juice or lemon juice

Steps:

Dice guavas into one inch cubes.
Place in a large saucepan and cover with just enough water to cover the fruit well.
Cover and cook till guavas are very tender, about half an hour.
Cool.
Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl.
Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl.
LIGHTLY squeeze out any juice left in the cloth.
Discard pulp.
Measure the liquid.
For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.
(Eg. if there are four cups of liquid you would need to add four cups of sugar and four tablespoons of lime/lemon juice.) Put this mixture back on fire and bring to a boil.
Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
Let stand for half an hour and pour into jars while still warm.
Cover and seal.

Nutrition Facts : Calories 224.4, Fat 3.1, SaturatedFat 0.9, Sodium 24.4, Carbohydrate 47.3, Fiber 17.8, Sugar 29.4, Protein 8.4

TANGY GUAVA JELLY

Tangy Guava Jelly image

I found this recipe on the net per a recipe request. The instructions seem a bit backwards, pectin before sugar, but that's how I found it.

Provided by Diana Adcock

Categories Jellies

Time 10m

Yield 4 1/2 cups

Number Of Ingredients 4

Ingredients

4 cups guava juice
4 1/2 cups sugar
1/4 cup lime juice
1 package liquid pectin

Steps:

Place juice and pectin in a large stainless steal pot and bring to a quick boil.
Add sugar and bring back to a boil and boil hard for 1 minute,, stirring constantly.
Remove from heat, skim, ladle into hot, clean jars and seal.
Process in a boiling water bath for 5 minutes.
Guava juice-wash 2 quarts of guavas, remove blossom end and cut into slices.
Add water to cover, bring to a boil, and boil gently for 15 minutes.
Strain through a jelly bag.
Reheat juice to boiling and pour into clean hot jars.
Seal.

Nutrition Facts : Calories 777.4, Sodium 0.3, Carbohydrate 201.1, Fiber 0.1, Sugar 200.1, Protein 0.1

GUAVA-GLAZED JERK PORK TENDERLOIN

Guava-Glazed Jerk Pork Tenderloin image

Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin and chiles. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire, and is as much a seasoning as it is an action, because you can "jerk" pork, goat, chicken and even fruits and vegetables. It's often applied to dark, often gamey or gristly cuts of meat that stand up to complex flavors. While not traditional, this leaner, lighter pork is an excellent vessel for jerk. It's especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jelly glaze at the end adds sweetness and tang, caramelizing under a quick broil. Pair with rice and peas, maduros or a bright, fresh garden salad.

Provided by Von Diaz

Categories dinner, meat, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 (2-inch) piece fresh ginger, scrubbed and finely chopped
3 scallions, coarsely chopped
6 garlic cloves, finely chopped
1 tablespoon kosher salt (such as Diamond Crystal)
1 to 2 Scotch bonnet or habanero chiles (optional)
2 tablespoons fresh thyme leaves, finely chopped
2 tablespoons dark brown sugar
3 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fresh lime juice
1 tablespoon vegetable oil
1 1/2 pounds pork tenderloin (see Tip)
1/4 cup guava jelly or preserves (or other tangy fruit jam, such as mango, peach or apricot)
1/2 teaspoon fresh lemon juice

Steps:

Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.

Tips:

To ensure a successful jelly-making process, use a candy thermometer to accurately measure the temperature of the guava mixture. The ideal temperature for jelly formation is between 220°F (105°C) and 225°F (107°C).
If you don't have a candy thermometer, you can also test the consistency of the jelly by dropping a small amount onto a cold plate. If the jelly wrinkles when you push it with your finger, it's ready.
To prevent the jelly from crystallizing, make sure the sugar is completely dissolved in the guava mixture before bringing it to a boil. You can stir the mixture constantly or use a heatproof spatula to gently scrape the sides of the pot.
Once the jelly is ready, let it cool slightly before pouring it into jars. This will help prevent the jars from cracking.
To achieve a clear and sparkling jelly, strain the guava mixture through a fine-mesh sieve before pouring it into jars.

Conclusion:

With its vibrant color, tangy flavor, and versatile applications, guava jelly is a delightful addition to any kitchen. Whether you spread it on toast, use it as a glaze for meats, or incorporate it into cocktails and desserts, this homemade jelly is sure to impress. So next time you have a batch of ripe guavas, take some time to create a delicious batch of guava jelly to enjoy all year round.