GUAVA JELLY
Tastes wonderful on toast! My mother's recipe and its foolproof. The beauty of it is that there are no fixed measurements. I make my jelly sometimes with just four guavas. Other times, it may be for 5 lbs...the measurements of all the ingredients increase or decrease depending on the liquid extracted.
Provided by Honeybeee
Categories Jellies
Time 1h15m
Yield 2 medium sized jars
Number Of Ingredients 4
Steps:
- Dice guavas into one inch cubes.
- Place in a large saucepan and cover with just enough water to cover the fruit well.
- Cover and cook till guavas are very tender, about half an hour.
- Cool.
- Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl.
- Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl.
- LIGHTLY squeeze out any juice left in the cloth.
- Discard pulp.
- Measure the liquid.
- For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.
- (Eg. if there are four cups of liquid you would need to add four cups of sugar and four tablespoons of lime/lemon juice.) Put this mixture back on fire and bring to a boil.
- Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
- Let stand for half an hour and pour into jars while still warm.
- Cover and seal.
Nutrition Facts : Calories 224.4, Fat 3.1, SaturatedFat 0.9, Sodium 24.4, Carbohydrate 47.3, Fiber 17.8, Sugar 29.4, Protein 8.4
SURE.JELL COOKED JAM OR JELLY REMAKE DIRECTIONS
Get help in the kitchen with SURE.JELL Cooked Jam or Jelly remake directions! Remember do-overs when you were a kid? Sometimes they're necessary for cooked jams and jellies! Here are cooked jam or jelly remake directions for your SURE.JELL creations.
Provided by My Food and Family
Categories Home
Time P1DT1h
Number Of Ingredients 4
Steps:
- PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
- PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
- PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL FRESH PINEAPPLE JAM
Discover a new fresh pineapple jam recipe. With fresh pineapple, sugar and fruit pectin, you'll make a delicious batch of SURE.JELL Fresh Pineapple Jam!
Provided by My Food and Family
Categories Home
Time 7h
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
SURE.JELL GUAVA JELLY
Make room in the cupboard for our SURE.JELL Guava Jelly. Once you try our SURE.JELL Guava Jelly, you might want to make sure it's stocked all the time.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Cut guavas into thin slices; place in 4-qt. saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 5 min. Thoroughly crush cooked guavas. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups juice into 6- or 8-qt. saucepot. Add food coloring.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0.5741 g, Sugar 11 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - MAYHAW JELLY
Got a bounty of mayhaw berries? Put 'em to good use in this sweet, delicious jelly-that also happens to be a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems and blossom ends from mayhaws; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked mayhaws. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
- Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL STRAWBERRY JELLY
Give your PB&J sandwich the strawberry jelly it deserves. Make this awesome SURE.JELL Strawberry Jelly for sandwiches, toast, muffins and more!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups prepared juice into 6- or 8-qt. saucepot.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CURRANT JELLY
Look no further for red currant jelly with less-than-usual sugar. Try SURE.JELL® for Less or No Sugar Needed Recipes - Red Currant Jelly.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems from currants. Crush currants thoroughly, one layer at a time. Place in large saucepan; stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6-1/2 cups juice onto 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
TANGY GUAVA JELLY
I found this recipe on the net per a recipe request. The instructions seem a bit backwards, pectin before sugar, but that's how I found it.
Provided by Diana Adcock
Categories Jellies
Time 10m
Yield 4 1/2 cups
Number Of Ingredients 4
Steps:
- Place juice and pectin in a large stainless steal pot and bring to a quick boil.
- Add sugar and bring back to a boil and boil hard for 1 minute,, stirring constantly.
- Remove from heat, skim, ladle into hot, clean jars and seal.
- Process in a boiling water bath for 5 minutes.
- Guava juice-wash 2 quarts of guavas, remove blossom end and cut into slices.
- Add water to cover, bring to a boil, and boil gently for 15 minutes.
- Strain through a jelly bag.
- Reheat juice to boiling and pour into clean hot jars.
- Seal.
Nutrition Facts : Calories 777.4, Sodium 0.3, Carbohydrate 201.1, Fiber 0.1, Sugar 200.1, Protein 0.1
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