Guava–vanilla jelly

Guava–vanilla jelly

By
From
Saraban
Makes
600 ml
Photographer
Mark Roper

The perfumed tropical scent of guava wafted around the port towns of the Persian Gulf during our spring visit, and that memory has inspired this pretty pink jelly.

It is hard to give exact quantities of the yield with jelly recipes, as the amount varies, depending on the juice produced from the fruit. As a general rule of thumb, each kilo of sugar will make around 1.5 kg of jelly.

Ingredients

Quantity Ingredient
1kg guavas, washed and cut into quarters
1 vanilla pod, split and scraped
sugar
lime juice

Method

  1. Put the guavas and vanilla pod and seeds into a large, heavy-based saucepan and cook over a medium heat for 20 minutes until the fruit is soft and pulpy and has released a lot of juice.
  2. Strain the fruit overnight through a jelly-cloth, a piece of muslin or even a clean Chux. Allow it to drip through naturally; don’t be tempted to press the fruit as doing so will make the jelly cloudy. The amount of juice collected will vary, but this should yield around 2 litres.
  3. Pour the juice into a heavy-based saucepan or preserving pan and for every 600 ml of juice add 350 g sugar and 1 tablespoon lime juice. Stir over a low heat until the sugar has dissolved, then bring to a boil.
  4. Boil for 15–20 minutes, or until the jelly reaches the setting point. To test, spoon a small amount onto a cold plate and refrigerate for a few minutes. The jelly is at setting point if it forms a skin that wrinkles when you push your finger through it.
  5. Remove the pan from the heat and skim away any froth from the surface. Ladle into sterilised jars and seal while still hot. Keeps for up to 12 months.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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