Guava Vanilla Bean Jelly

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Preserving Method: Water Bath Canning

1. Remove ends of guavas. Cut lengthwise into quarters, and then crosswise into thin slices. Combine guava slices and water in a 4-qt. stainless steel or enameled Dutch oven. Bring to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.

2. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour guava mixture into strainer. (Do not press mixture.) Cover and let stand
2 hours or until collected juice measures 41⁄2 cups and mixture no longer drips.

3. Scrape seeds from vanilla beans. Combine vanilla bean seeds, vanilla beans, guava juice, sugar, and citrus juices in same Dutch oven. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and simmer 25 to 30 minutes or until gelling point. Remove from heat. Remove and discard vanilla beans. Skim foam, if necessary.

4. Ladle hot jelly into a hot jar, leaving 1⁄4-inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.