Amrood ki jelly (guava jelly)

• Servings:
• Preparation time: 10 minutes.
• Boiling time: 35-40 minutes.
• Cooking time: 15-20 minutes.
• Total time: 70 minutes.

A clear and translucent guava spread or preserve is ready to eat. 

This is a delicious and simple jelly recipe for adults and kids alike.

It is great party food and easy sweet treat.

Ingredients:

• Guava: 1 kg.
• Sugar: 600 gm
• Citric acid: 5 gm.
• Water: 1 liter

Preparation:

1. Wash and clean guava, chop into very small pieces.

Method:

1. Take a big pot, put guava; half of citric acid and water; cook  on high flame, continue to cook and boil it about half an hour, put off the flame, keep aside.
2. Take a bowl, keep soup strainer over it; pour cooked guava, and sieve (be careful neither pressed nor pulverize cooked guava).
3. Juice is ready, which is called pectin solution; discard the residue left on the Strainer.
4. Transfer this solution into another vessel/pot; add sugar, again cook the solution on high flame when it starts to boil strain again with tea strainer/thin cloth, so that impurities of sugar will get strained out.
5. Cook and boil the solution (for 6-7 minutes) add remaining half of citric acid; continue to cook (about 7-8 minutes)and boil the solution until jelly become ready.
6. Put off the flame; wait for 5-7 minutes.
7. Remove the froth, and transfer into wide mouth bottle.
8. A clear and translucent guava spread or preserve is ready.

Test for jelly:

1. Take little quantity of jelly, wait for a minutes and drop into a glass bowl, which is filled with water.
2. If jelly is not soluble, it means it is ready.
3. Take another test also, Take little quantity of jelly, wait for a minutes if jelly make a thick sheet to the spoon edges, it means it is ready.

Note:

1. Don’t stir frequently, stir as less as possible.
2. Cook it on high flame.

Amrood ki jelly (guava jelly) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.