Strawberry Guava Jelly
Lee Ann Pane‘e Akiona, KS ’78
Oldies But Goodies, Volume I. Kamehameha Schools Alumni Association,
Nā Pua Mae‘ole o Kamehameha Chapter. 1983.
4 cups strawberry guava juice (see strawberry guava juice recipe for details)
3 to 4 cups sugar
Place juice in a shallow kettle four times the volume of the juice.
Boil rapidly 5 to 10 minutes, add sugar, and bring to boiling point. Boil vigorously 15 to 20 minutes.
Remove scum that forms as mixture boils.
As it nears the jelling stage, test frequently with a metal spoon or thermometer.
Pour jelly into hot sterilized glasses and seal with paraffin.
About the Fruit
The strawberry guava (psidium cattleianum) is commonly known in Hawai‘i as “waiawī.” The yellow variety is called “waiawī” and the red variety is called “waiawī ‘ula‘ula” meaning “red waiawī.” This plant was introduced into the isles very early and became widely distributed and well-established.
Both are small round fruits ¾–½ inch in diameter and are quite different from the common guava. The center of the fruit is filled with a very juicy pulp and numerous small hard seeds. The flavor resembles that of the strawberry.
The strawberry guava is sweeter and has a more delicate flavor than the common guava. It is delightful eaten fresh.
The strawberry guava makes a deep-red jelly. If a few are added to half-ripe common guava, a very attractive pink jelly is obtained. Strawberry guava marmalade and preserves are delicious but laborious to prepare because the fruit is small, and removing the seeds is tedious.