Guava Jelly | How to make Guava Jelly

By Namita Tiwari  |  25th Mar 2016  |  
4.5 from 4 reviews Rate It!
  • Guava Jelly, How to make Guava Jelly
Guava Jellyby Namita Tiwari
  • Prep Time


  • Cook Time


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About Guava Jelly Recipe

Here is the family recipe of our very favourite Guava Jelly. The heavenly aroma of this jelly will waft through while cooking. Delicious with toasts, chapatis or enjoy a spoonful right out of the jar.

Guava Jelly is a popular aromatic and delicious dish. You can try making this amazing Guava Jelly in your kitchen. This recipe requires 10 minutes for preparation and 40 minutes to cook. The Guava Jelly by Namita Tiwari has detailed steps with pictures so you can easily learn how to cook Guava Jelly at home without any difficulty. Guava Jelly is enjoyed by everyone and can be served on special occasions. The flavours of the Guava Jelly would satiate your taste buds. You must try making Guava Jelly this weekend. Share your Guava Jelly cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Namita Tiwari for inputs. In case you have any queries for Guava Jelly you can comment on the recipe page to connect with the Namita Tiwari. You can also rate the Guava Jelly and give feedback.

Guava Jelly

Ingredients to make Guava Jelly

  • 6 to 7 ripe guavas
  • water (enough to cover the chopped fruit)
  • sugar
  • lemon juice

How to make Guava Jelly

  1. Wash and wipe the guavas till dry. Cut them into small pieces.
  2. Place the guava pieces in a pressure cooker and add water just enough to cover the fruit. Cook till two whistles. Turn off the heat. Leave it to cool.
  3. Take a big size bowl or vessel. Place a strainer that sits well on the mouth of the bowl. Spread a muslin cloth on the strainer. Invert fruit onto the cloth. Hold the corners of the muslin cloth and tie them.
  4. The juice should drip through the muslin bag and strainer into the bowl. Hang the bag and keep squeezing lightly till you feel you have collected all the juice.
  5. Discard the pulp. Measure the liquid and transfer it to a thick bottom steel wok.
  6. For every cup of liquid, add one cup of sugar and one tablespoon of lemon juice.
  7. Cook this mixture over medium flame. Once it starts boiling, cook it on low flame stirring constantly.
  8. Cook till the liquid thickens and starts coating the ladle thickly. When poured from the ladle, it should flow thickly and in the end, drops should drip in jointed fashion. Turn off the heat.
  9. In the meantime, sterilize the jars. Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven.
  10. Ladle hot jelly into the jars leaving ¼ inch headspace. Secure the lids tightly.

Reviews for Guava Jelly (4)

Gunjan Srivastava3 months ago

Does it require fully ripened mushy guavas, or i can use ripe but not mushy green guavas? Thanks

Zeenath Amaanullah2 years ago

awesome dea sis Namita...:blush::blush:

Neetal Jain2 years ago


suman batra2 years ago

very tasty