We can’t grow the wonderful tropical guava in New Zealand but Cherry Guavas grow well here. They come in both red and yellow varieties. I have planted a few of these, mostly for screening and to fill awkward spaces. The fruit can be a bit inconspicuous, tucked away in the foliage but they come in late autumn when there is not a lot else around.
I have tried making guava jelly (which was the only thing I had heard of doing with them) previously but managed to make a rather unappetising Guava Concrete. So for many years I have done nothing more than sample a few fruit from the tree if I was gardening in that area when they were ripe. The birds have scored well there.
This year I decided that I would try making the jelly again.
Guava Jelly
Strain through a jelly bag (this picture isn’t guavas)
You simply need equal quantities of fruit juice and sugar for this recipe, so you can just make as much as you want, although don’t make a large quantity at a time.
Put the fruit in a preserving pan and barely cover with water, simmer until very soft and all juice has been extracted.
Strain through a jelly bag and allow juice to drain – do NOT squeeze the bag.
Allow 1 cup of sugar to 1 cup of juice. Put juice into a preserving pan and boil rapidly for 5 minutes. Skim if necessary and add sugar – stir until sugar is dissolved. Cook rapidly until a little tested in a saucer sets. Pour into sterilised jars and seal.
According to the Edmonds Cookbook, “a perfect jelly is clear, bright and tender, and when cut with a spoon has a clean surface. When turned from the glass, jelly should hold its shape and should quiver but not break”.
It also says “Do not make a large quantity at a time. Quick boiling is the secret of a good jelly. Do not squeeze jelly bags or jelly will not be clear. Windfall apples, quince and apple skins and cores make excellent jelly”.
Well I can report that I have managed to make a perfect jelly! It is clear, bright and tender as required. But I’m not sure that I will bother making it again unless I find someone who loves it. It is a bit too sweet and ‘perfumey’ for me.
The lovely tropical guava may not be grown in commercial quantities in N Z but I have enjoyed the fruit of one in my garden for the last three years and am watching with amazement at this year’s crop. As a child they were a treat coming out of a tin so last year when they were abundant I almost felt guilty eating some with my muesli each morning, and never tired of the beautiful flavour of them. I also bottled many jars.
The tree needs feeding well and as the fruit grows on the new growth I keep mine no more than maybe 8 feet tall.
Thanks for that Beth. What part of NZ are you in – would the tree grow in Auckland? I think I might have to track one down. 🙂
Just saw your post. I live in Otaki and my red guava is laden with fruit. It is in a sunny sheltered part of the garden and with a bit of a prune and compost last summer, it has produced 100’s of fat little dark berries. It makes the most beautiful jelly! Should be fine in Auckland.
We have a red cherry guava tree in Auckland. Does very well in a sunny & well draining spot in the garden.
Tree is 5 years old tripled in size produces more fruit than I can use.
Me too. I have a lovely large tropical tree in my back yard also. At the moment, the fruit is the regular (very small) size, but it grows, to look similar to a pear 🙂 Very yummy. We got our plant from a shop in Dargaville.
Hi there,
I’d be keen to buy some guava fruit if anyone has some to sell … I only made one batch of guava jelly before my mother in law sold her property that had that tree that provided the fruit) and we’re on our last jar much to my family’s dismay.
taniamcsmith@gmail.com
Love Ted guava jelly! I marinate shoulder of pork in it and then cook in slow cooker! Wonderful! Use when making feijoa and apple crumble – adds to the flavour!
Use with roast lamb. I find many uses!