Guava gin jelly

Name: Homemade guava gin jelly
Prep time: 15 min
Cook time: 90 min
Total time: 585 min
Ingredients: 1.5 kg whole guavas; 270 g approx. 2 small apples, ( roughly chopped); 250 g approx. 2 Meyer lemons ( roughly chopped); 6 – 8 cups sugar (3/4 cups to 1 cup of fruit liquid ); 70 g pectin or jam setting mix (optional); 250 ml gin; 1 lemon (sliced and blanched)

I was lucky enough recently to be at Lauraine Jacobs' home for a foodie meeting and she gave me a big bag of cherry guavas from her backyard tree. So I sought out the best Guava Jelly recipe and I found this from keen Tui fruit grower Liz Burnside.

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Prep Time 15

Cook Time 1 30

Dripping time 8

Total Time 9 45

Course Appetiser, Dessert, Side Dish

Servings jars

Ingredients

1.5 kg whole guavas
270 g approx. 2 small apples, roughly chopped
250 g approx. 2 Meyer lemons roughly chopped
6 – 8 cups sugar 3/4 cups to 1 cup of fruit liquid
70 g pectin or jam setting mix optional
250 ml gin
1 lemon sliced and blanched

Instructions

Place fruit in large saucepan with water.
Cover, bring to boil and simmer for 40 minutes or until pulpy.
Place pulp and liquid in a jelly bag, suspend over a large bowl and allow to drip freely overnight.
Measure strained liquid into a preserving pan and set aside ¾ cup sugar for each cup of liquid.
Bring liquid to boil; remove from heat and stir in the sugar until dissolved.
Return to a brisk boil and add pectin mix (if using – note that some varieties of guava contain less pectin), stirring to dissolve. Return to heat and boil briskly, skimming off any froth.
Pour in gin as jelly gets close to setting stage. To test setting, drip jelly from a wooden spoon.
When 2 drips connect, jelly is ready to set. Once at setting stage, remove from heat. Place a slice of blanched lemon into each sterilised jar and pour over guava jelly.
This Guava Jelly with a difference is equally delicious on toast or creamy Brie or blue cheese and served with Pinot Gris.