Only 3 Ingredients Guava Jelly Recipe|No Gelatin,No Agar Agar,No Preservative Colour Amrood Jelly||

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar enhances flavor.

pectin

🥗Healthier: chia seeds

💰Cheaper: cornstarch

Chia seeds provide natural thickening and are a healthier option.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, while vinegar is often more affordable.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally, while essence is cost-effective.

Cut the ripe guavas into rough slices, removing blemishes if any.

Place the sliced guavas in a pot and add enough water to cover them, approximately 3 cups.

Cover the pot and cook on high flame for about 20 minutes.

After 20 minutes, mash the guavas well and continue cooking on high flame for another 20 minutes until soft.

Turn off the flame and let the mixture cool for a while.

Using a cotton cloth or muslin cloth, strain the mixture to extract the juice, ensuring no pulp remains.

Measure the extracted guava juice; approximately 1.5 cups is expected.

Add 2 cups of sugar to the guava juice and stir until dissolved over high flame, cooking for 10-15 minutes.

Add the juice of 2 lemons to the mixture, ensuring enough acidity to prevent crystallization of sugar.

Skim off any foam that forms on the surface for a clearer jelly.

Check the consistency by dropping a spoonful into cold water; it should not dissolve but settle at the bottom.

Once ready, sterilize jars by boiling them for 2 minutes, then dry them completely.

Pour the hot jelly into the sterilized jars and let it sit at room temperature for 10-12 hours to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary