Guava Jelly
Ingredients
- 0.7 kgGuava (washed and quartered)
- 0.7 LMineral water
- 333.3 gWhite sugar
- 1.3 tbspLime juice
- 2.7 gAgar-agar
Method
A translucent deep pink jelly, both firm to the bite and melting. It carries the floral scent of heated guava, balanced by a sharp touch of lime.
- 1
Wash the guavas and remove the ends. Cut them into coarse quarters without removing the skin or seeds.
- 2
Place the fruit in a saucepan and cover with mineral water. Bring to a boil then simmer until the fruit mashes easily with a fork.
- 3
Pass the mixture through a very fine sieve or cheesecloth. Let the juice flow naturally without pressing to keep the jelly transparent.
- 4
Weigh the collected juice. Add sugar, lime juice, and agar. Bring to a boil for 2 minutes while stirring. The liquid should be glossy and coat the spoon.
- 5
Pour into a flat mold. Let cool at room temperature then refrigerate. The jelly should be perfectly set and pull away cleanly from the edges.
Frequently asked questions
How do you get this dish right?
- Do not squeeze the fruit in the cheesecloth, or the jelly will become cloudy.
- Agar must boil for at least 30 seconds to activate properly.
- Cut the jelly into regular cubes for a clean Chinese-style presentation.
How long does this dish keep?
Store in the refrigerator in an airtight container for up to 5 days.
