Wednesday, May 15, 2013

Guava (Guayaba) Jelly

Guavas (guayabas in Spanish) make amazing jelly.  This was my second attempt.  The first time I made it, I left the seeds in, and it was a daunting challenge to eat.  This time was much more successful but took forever, because after cooking the guava and sugar (I didn't measure, just a healthy pile of sugar on top of whole guavas), I had to strain out the seeds.  Guavas are loaded with seeds.  And then I added some of the skins back in (which are soft and thick and tasty) while trying to leave behind as many seeds as possible.  The result: a gourmet jelly, in a comparatively small quantity.  Thanks for the guavas, Holly!

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