Guava & Rosemary Jelly
Substitute two basil leaves for the rosemary in this jelly for a different fragrance. This is wonderful to serve with roast lamb or turkey, and I even love it on my toast.
- Place the guavas in a large stainless-steel preserving pan with two to three tablespoons of water, and slowly bring to a simmer.
- The juices will start to run very quickly and provide enough liquid to cook all the guavas.
- Simmer gently for 10 minutes until the fruit is very soft, then take off the heat and place it in a jelly bag. A large square of muslin, gathered up and tied to form a bag, will also work.
- Hang the bag up with a bowl underneath to catch all the liquid that is released from the guavas. It's important to resist squeezing the bag, or the jelly will be cloudy.
- Next day, measure the guava juice and place it in a clean pan with an equal quantity of sugar - for example, if you have 700ml of juice then add 700g sugar. Bring to a boil, stirring and adding a squeeze of lemon juice.
- Test after a few minutes to see if it has set. Put a teaspoonful on a cold saucer, and if the jelly wrinkles as you run a spoon through it, it is at setting point.
- Once it is at setting point, pour it into hot jars that have been sterilised by placing in a 200 degC oven for 30 minutes or in boiling water for 10 minutes.
- Add a sprig of rosemary to each jar and cover with a lid or transparent jam papers and a rubber band.