1-First Step: Prepare the guava juiceWash the guavas well. Use about 3 pounds of fully ripe guavas. Cut them and place them in a large pot with 6 cups water. Bring the pot to a boil, then reduce the heat and cook until the fruit softens and the juice comes out. This step gives you the base for your guava jelly.

2-Second Step: Strain the juicePour the cooked fruit through a jelly bag or a fine strainer. Let the juice drip through without pressing too hard. You need 4 1/2 cups prepared juice for the recipe. If you press the pulp too much, the jelly can turn cloudy.

3-Third Step: Measure and get readyMeasure the sugar into a separate bowl before you begin the final boil. This matters because the cooking time moves fast once the juice, pectin, and sugar come together. Set out the 1 box fruit pectin, 1/2 teaspoon butter or margarine, and 2 drops red food coloring so everything is ready.

4-Fourth Step: Cook the jelly basePour the 4 1/2 cups prepared juice into a large pot. Stir in the fruit pectin and the butter or margarine. Add the red food coloring if you want a brighter pink shade. Bring the mixture to a full rolling boil over high heat, stirring often so it does not stick.

5-Fifth Step: Add the sugarOnce the mixture reaches a full rolling boil, add all 6 1/2 cups sugar at once. Stir constantly. Return the mixture to a full boil and keep it boiling for 1 minute. Do not guess the time. Use a timer. This is the key step that helps your easy guava jelly set.

6-Sixth Step: Check the textureTake the pot off the heat. Skim off any foam if needed. The butter or margarine helps reduce foam, but a little may still appear. Stir gently so the jelly stays smooth.

7-Final Step: Fill the jars and coolPour the hot guava jelly into clean, hot jars, leaving the proper headspace for sealing. Wipe the rims, add lids, and let the jars cool. If you are not canning, cool the jelly and store it in the refrigerator. The finished spread should be glossy, sweet, and set enough to spoon onto toast or serve with biscuits.