Wash
guava. Cut guava into thick slices. Pour water until all the slices sink in
water. Add citric acid and keep on the slow heat. The color of the water
will change slowly. When it turn slightly dark taste for jelly taste (spirit
taste).
Take jelly water and
from the side of the cup and add 2-tsp spirit. If the pectin water sets like
jelly then close the gas and shift through a fine cloth. This water is
called pectin extract.
Take
pectin extract and add sugar and citric acid. Boil till it attains the
thickness of jelly. (Glass test) Take water in a glass and pour the boiling
extract. If, it settles at the bottom and does not dissolve with water then
remove from the gas. Remove the upper layer of the jelly and fill the jelly
at once in the sterilized jam bottles. Color and extract can be mixed.
This
jelly can be used in the preparation of pudding, ice- cream, salads or can
be taken with bread or cakes.
Note: Prepare apple, banana, papaya, plums, or, mango or pineapple jelly
in the same way.
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