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!
