As a toddler, my son’s favorite food was guava with anything. Today, as a young adult, he eats Guava Jelly straight out of the jar. I say, “Son, how about putting that on a biscuit?” and he mumbles with his mouth full, “No, Mama, it’s perfect all alone.” For everyone else, I say this is delicious to the ninth degree, especially on banana bread, nut breads, and drizzled over fresh fruits.

Ingredients

• 1 can (12-ounce) Hawaii's Own Guava Raspberry* frozen juice, undiluted
• 2 cups sugar
• Juice of 1 small lime
• 1 package powdered pectin

Directions
1 In a medium saucepan, combine juice with sugar. Cook over medium heat until the sugar dissolves, then simmer until it reaches a syrupy consistency, about 5 minutes.
2 Add lime juice to the mixture and bring to a boil for an additional 1 minute. Stir in the pectin and bring back to a boil for 1 minute more, stirring vigorously.
3 Pour into prepared jars and cover tightly. Cool before refrigerating.

Yield 2–3 (1⁄2 pint) jars

Note: Keeps for 2 weeks in the refrigerator.

Note: Other brands of frozen or canned guava juice can be substituted.

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Excerpt from Jams & Jellies: In Less Than 30 Minutes by Pamela Bennett, Copyright © 2011. Photography Copyright © 2011 Joyce Oudkerk Pool. Excerpted from Gibbs Smith. All rights reserved.