Guava Jelly

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 449
• Protein: 4 g
• Carbs: 99 g
• Fat: 2 g

Ingredients

• 0.7 kg Guava ( washed and quartered )
• 0.7 L Mineral water
• 333.3 g White sugar
• 1.3 tbsp Lime juice
• 2.7 g Agar-agar

Instructions

1. Fruit preparation

   Wash the guavas and remove the ends. Cut them into coarse quarters without removing the skin or seeds.

2. Juice extraction

   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. Straining

   Pass the mixture through a very fine sieve or cheesecloth. Let the juice flow naturally without pressing to keep the jelly transparent.

4. Final cooking

   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. Setting

   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.

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Chef's tips

• 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.

Storage

Store in the refrigerator in an airtight container for up to 5 days.