Cuban blackberry guava jelly

Cuban blackberry guava jelly


1 person made this

About this recipe: A Tropical twist for this traditional recipe. Great for using up a bounty of fresh seasonal blackberries.

Cubanita Bedfordshire, England, UK

Makes: 2 jars blackberry guava jelly

  • 1 apple
  • 400g blackberries
  • 470ml water
  • 235g guava paste
  • 200g caster sugar

Prep:10min  ›  Cook:40min  ›  Extra time:8hr setting  ›  Ready in:8hr50min 

  1. Cut the apple into small pieces and place in a medium saucepan. Add blackberries and water and bring to the boil. Boil for 15 minutes or until the fruit breaks down.
  2. Using muslin and a sieve, separate the hot juice from all the bits and pieces. Discard anything caught in the muslin and sieve. Allow the juice to drain into a clean pan.
  3. Add the guava paste and sugar to the juice and bring to the boil. Begin testing for the setting point by placing a small drop of jelly onto a cold plate. If it wrinkles when you push it with your finger, it is ready. Transfer to sterilised jam jars, seal and leave undisturbed for 8 hours to set.

See it on my blog

Margarita's Cuban cuisine

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