Guava Jelly

Ingredients:
1 kilo guava (1 part ripe; 2 parts unripe)
white sugar
citric acid

Procedure:
1. Wash and cut off stems and blossom ends. Boil for 5 minutes in 10 cups of water for every kilo of fruit.
2. Remove water and set aside. Mash the guavas with a wooden spoon. Boil slowly for another 15 minutes in a covered pan.
3. Strain the juice with muslin cloth, using enough preserve to squeeze the juice from the pulp.
4. Test the juice for pectin. Add 1 tbsp. fruit juice to 2 tablespoon of denatured alcohol.
5. Observe: Poor pectin- cloudy and stringy precipitate. Rich pectin- large mass from juice. Test the juice for acidity with standard acid solution (1 tbsp. of calamansi juice and 1/2 cup water). Taste sour. If fruit is poor, add citric acid. Combine fruit juice and sugar or 2/3 cups of sugar per cup of fruit (high pectin higher ratio of sugar.)
6. Boil until the sugar is dissolved completely without stirring.
7. Cook to jellying point.
8. Pour in sterilized jars. If needed, place sinamay on the jar to strain the scum or bubbles.
9. Cover and seal immediately.
10. Cool and label.

Type: vegan