Juava jelly is one of the many recipes that you can make using juava fruit. There are only three main ingredients in this recipe, so it’s relatively simple to prepare, especially if you have the right equipment and ingredients on hand. In this guide on how to make juava jelly, we’ll cover the following steps to ensure that your jelly turns out perfectly every time
1) What you need
1.3 kg ripe juava, 8 medium-sized oranges, a bag of sugar and some water. Optional ingredients include apples or ginger. You’ll also need a large pot with a lid, cheesecloth and 4 mason jars (with lids). 1. Peel your juava and cut it into small pieces, then put it into a pot with just enough water to cover it. Cook for about 10 minutes until soft but not mushy. Strain out any excess liquid using cheesecloth and let cool for about an hour so that you can handle it easily without burning yourself. 2. Next, peel your oranges and remove all seeds before putting them into a blender along with one cup of water from cooking your juava. Blend on high speed until smooth. 3. Put half of your orange mixture back into blender along with half of cooked juava pulp, then blend again on high speed for another minute or two until smooth. Pour blended mixture through cheesecloth again to remove all pulp chunks and strain once more if necessary before pouring back into pot over low heat for about 15 minutes while stirring constantly to prevent sticking or burning at bottom of pan (add more water if necessary). 4. Add one cup of sugar to pot and stir well until completely dissolved. Bring mixture to boil for about five minutes, then turn off heat and let cool for about 30 minutes. 5. Fill each jar with jelly mixture, leaving 1/2 inch headspace at top (headspace is space between top of food product and rim of jar). Clean rim thoroughly with damp cloth before applying lid tightly onto jar. 6. Process in boiling water bath canner according to instructions provided by manufacturer or seller. Water should be covering tops of jars by at least 1 inch during processing time; process pints for 20 minutes and quarts for 25 minutes if altitude is below 1000 feet above sea level; add additional time as needed if altitude is higher than 1000 feet above sea level 7.
2) Preparing it
The steps involved are simple. Wash your juava well with clean water, then peel it and remove its seeds. Next, boil a cup of water and pour it into a bowl containing your juava pulp. Put the liquid through a sieve and let it cool down completely. Finally, add sugar (depending on your taste) and cook it on low heat until you reach desired consistency. That’s all there is to it! Your homemade jelly is ready! It should be noted that you can store it in a glass jar for up to 2 weeks.
In making jellies from other fruits, follow exactly as above but using different fruit types like guavas or mangoes instead of juavas. Always remember that soft fruits make softer jellies while hard fruits produce firmer ones. It’s also important to note that any fruit can be used as long as they have been boiled first before making them into jellies! In addition to being a great treat for children and adults alike, homemade jelly is also a great way to use up leftover fruits and berries you might otherwise throw away. Remember though that not all fruits are safe for human consumption—so it’s best if you ask your local farmer what kinds are edible and which aren't before attempting to create your own jelly at home. And don't forget about those limes! They're just as delicious made into lime jellies as they are squeezed over fresh seafood or added to cocktails with friends!
As always, enjoy your homemade treats responsibly and share with friends so everyone can enjoy their sweetness too! Bon appetit!
3) Storing it
Juava jelly can be stored on your kitchen shelf at room temperature. However, it is best to keep it refrigerated and use within a month. It can also be frozen, if you prefer. To freeze juava jelly, wrap tightly with plastic wrap and place in an airtight container or freezer bag. Be sure not to stack other foods on top of juava jelly; freezing may change its texture slightly when you thaw it out again. If you’re going to eat your juava jelly right away, simply store it in a cool area where there’s no direct sunlight. But if you plan on storing it for longer than two weeks, put it in your refrigerator instead. In either case, remember that juava jelly should always be used before its expiration date. That way, you won’t have to worry about foodborne illness!
4) Serving
4 people • Prep time: 10 minutes • Cook time: 3 hours and 20 minutes • Total time: 4 hours and 30 minutes INGREDIENTS FOR JUICE
• 1/2 cup of juava, peeled and cut into small pieces. (If you don't have juava, you can use another type of fruit such as pineapple or mango.) • 2 cups of water. • 1 teaspoon lemon juice. • 1 tablespoon sugar. INGREDIENTS FOR SYRUP
• 1 cup sugar. • 2 cups water. DIRECTIONS FOR JUICE AND SYRUP
1. Put juava, water and lemon juice into a blender and blend until smooth. Strain through a fine sieve or cheesecloth into a bowl to remove any pulp or seeds from juava. Set aside for later use. 2. In a medium saucepan, add sugar and stir until it dissolves completely over low heat (you can also use high heat but make sure you stir constantly). Remove from heat once dissolved and set aside for later use as well. 3.
5) Recipe variation ideas
Try adding different ingredients for variety. Many fruits work well with juava, including apples, strawberries, peaches and pineapple. With some experimentation, you can come up with fun variations like a peach and coconut combination or strawberry-ginger. Mix and match your favorite flavors! The only thing to keep in mind is that some combinations may cause interesting textures as they sit overnight — particularly if you're using a different type of fruit than juava. But don't worry about being overly precise; just remember that it's okay if there are some chunks still sitting on top of your jelly once it's done. That's what gives it character! If you want your jelly to be smooth, though, give it another 10 minutes of simmering before letting it cool. And remember: Adding fresh herbs like rosemary or thyme at any point during preparation will give your jam an extra pop of flavor! If you really want to get creative, why not try incorporating tea into your recipe? I love adding a hint of lemon ginger tea into my regular batch of lemon-juava jelly (or raspberry). It gives my kitchen a light scent while infusing my delicious spread with flavor and texture. Once you've tried these techniques out yourself, feel free to share them with others through social media so everyone can see how beautiful homemade jams look when combined with fresh herbs and bright flavors!