|Citric acid||10 Gram|
|Red food color||1 Teaspoon (Leveled) (Little Required)|
1. Wash the guavas and cut into small pieces using a stainless steel knife as otherwise the pieces will turn black.
2. Add sufficient water to cover the fruit. Add half of the citric acid and boil for 20-30 minutes till the fruit has become very soft. Remove from fire, and cool.
3. Collect the cooked pulp in a muslin cloth or a thin towel, tie the open ends securely (like a bag) and hang this on a peg allowing the extract to fall in droplets into a bowl at bottom. Since this process takes a very long time, it is better to leave this overnight. Never press the bag to hurry the extraction or this will cloud the end product.
4. When the extract has come through fully, add to this the rest of the citric acid and sugar. For every cup of extract use 3/4 cup sugar. Cook this stirring until the sugar has dissolved.
5. Once the sugar has dissolved, boil for a minute, remove from fire, and strain the syrup through a muslin cloth. Add the colour, mix and put back on fire.
6. Now cook the mixture further without stirring until you get a sheet consistency. Test for this.
7. Remove from fire and pour into hot, sterilised bottles. Leave the bottles open until jelly cools, then seal and cover.