Surejell Guava Jelly Food

GUAVA JELLY

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.

TANGY GUAVA JELLY

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.

SURE.JELL GUAVA JELLY

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.)

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - SOUR CHERRY JELLY

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.
• Stem and pit cherries. Finely chop or grind fruit. Place in large saucepan; add 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 4-1/2 cups juice into 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 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 remaining 2-1/4 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.)

MEXICAN GUAVA JAM

Steps:

• Cut guavas in fourths but do not peel.
• Place in a small stainless steel or dutch oven with about 2 T. of water. Cook for about 10 minutes on medium heat, stirring to heat all of the guavas and they become mushy.
• Turn off the heat and spoon the guavas into a fine mesh strainer over a clean bowl and using a rubber spatula push the pulp and juice leaving only the seeds and peels.
• Return the contents of the bowl to the now cleaned dutch oven and add sugar and lemon juice.
• Return to heat to a boil for about 10 minutes. The natural pectin in the guavas will start to thicken the mixture. Cook to gel point. (If your batch seems thin you can add 3 T. Flex Batch Pectin from Ball. )
• Ladle mixture into 2 half pints and process in a water bath for 10 minutes at a full boil.

SURE.JELL® CONCORD GRAPE JELLY

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 grapes thoroughly, 1 layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 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 1-1/4 qt. (5 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 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 2-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 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.)

STRAWBERRY GUAVA JAM

Steps:

• Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.
• Place the seedy bowl into a blender and add just a tad of water and pulse a couple times. Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out.
• Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
• Cook gently until guavas are tender, about 30 minutes.
• Add lemon and sugar.
• Stir the mixture until the sugar has dissolved.
• After the jam comes to a full boil, let it cook for 15-20 minutes or until done.
• Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam.
• Pour into sterilized jars, seal and use safe canning methodology.

GOOSEBERRY JELLY (SURE-JELL)

Steps:

• Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
• 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 5-1/2 cups juice into 6- or 8-qt. saucepot.
• Stire 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 immediately into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
• Process in a boiling water bath for 5 minutes.