Cuban blackberry guava jelly

    Cuban blackberry guava jelly

    1save
    8hr50min


    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

    Ingredients
    Makes: 2 jars blackberry guava jelly

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

    Method
    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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