Homemade Guava Jelly Recipe | 3 Ingredients | No Preservative | পাকা পিয়ারার জেলি রেসিপি ও সংরক্ষণ

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.

Wash ripe guavas thoroughly.

Cut ripe guavas into medium-sized pieces.

Put the guava pieces into a pressure cooker.

Add 6 cups of water to the pressure cooker.

Put the lid and vent weight on the pressure cooker.

Turn the heat up to high and cook until the pressure cooker whistles.

Lower the heat and cook for around 10 minutes or until 4-5 whistles come from the cooker.

Turn off the heat and let the pressure cooker cool completely, releasing the pressure naturally.

Open the cooker when the pressure drops completely.

Mash the boiled guava with a ladle or potato masher for about 2 minutes.

Pour the mixture into a strainer and strain it lightly, pressing with the masher.

Transfer the mixture into a muslin cloth tied from all sides to make a bag and place it over a bowl to extract juice for an hour.

Lightly squeeze the bag to extract any extra juice.

Measure the guava juice extracted, which should yield 10 cups from 2 kg of guava, and transfer it to a vessel.

Boil the guava juice for 45 minutes on high flame to reduce it to half.

For every cup of juice, add 1 tablespoon of lemon juice and 2 tablespoons of extra lemon juice.

After 45 minutes, add the lemon juice to the reduced guava juice.

Heat the mixture over medium heat, stirring constantly, and add 5 cups of sugar.

Mix again and heat over medium heat, stirring constantly, removing impurities if any.

Once the mixture begins to bubble, reduce the heat and continue cooking until it thickens and can coat the back of a spoon, which takes around 45 minutes.

Turn off the heat and let the jelly sit for 10 minutes.

Pour the homemade guava jelly into sterilized glass jars and seal with lids.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary