Guava gin jelly
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.
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.
Tried this recipe?Let us know how it was!
