I've never seen a tree laden with so many cherry guavas as I did on my recent visit to Bend of the River, the family farm in south-east Queensland. These colourful small round fruit are wonderful eaten straight from the tree, but there are only so many one can eat! Best to preserve them as in this wonderful delicate jelly. I've added apples and pectin to ensure it sets as cherry guavas contain little pectin.
- Prep Time : 20 minutes
- Cook Time : 1h 20 min
- Yield : 1.5 Litres
Put the washed guavas and apples into a large preserving pan, cover with water and bring to the boil. Turn down heat and let simmer 40 - 45 minutes or until fruit is soft.
Turn off heat.
Place a large sieve over a bowl and drape two layers of muslin (or a tea towel) over the sieve. Ladle fruit mixture into sieve, pressing down gently on the fruit to extract all the juice. Leave to hang over the bowl until all the juice has drained through.
Measure the juice and allow 3/4 cup juice to 1 cup of sugar (eg. 4 cups juice needs 3 sugar). Warm the sugar in a moderate oven in a large baking tray for 15 - 20 minutes.
Return liquid to preserving pan and bring to boiling point. Add the warmed sugar and lemon juice, bring back to the boil and let simmer for about 30 minutes. Sprinkle over pectin and leave to simmer another 10 minutes. Test as you would for jam by placing a small amount on a saucer in the freezer for a couple of minutes. Remove and run a finger through the jam - if it separates and wrinkles it is ready. Turn off heat and remove any scum that has come to the surface.
Ladle into hot sterile glass jars. Seal with screwtop lids.