# Method Steps:
01 - Wash guavas thoroughly under running water. Cut them into quarters, leaving skins and seeds intact for natural pectin extraction.
02 - Place guava quarters in a large saucepan. Add 4 cups water and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes until fruit is very soft.
03 - Line a large strainer with double layer of cheesecloth and set over a bowl. Pour cooked fruit and liquid into strainer. Allow to drip undisturbed for at least 2 hours or overnight without pressing or squeezing to maintain clarity.
04 - Measure extracted juice and calculate sugar needed using 1 cup sugar per 1 cup juice. Pour juice into clean saucepan, add lemon juice, and stir in measured sugar.
05 - Bring mixture to a boil over high heat, stirring constantly until sugar is completely dissolved.
06 - Boil mixture rapidly for 15 to 20 minutes until it reaches 220°F on a candy thermometer. Skim foam from surface as it rises.
07 - Place a small spoonful of hot jelly on a cold plate. If it wrinkles when pushed with finger, gel stage is achieved.
08 - Pour hot jelly into sterilized jars leaving 1/4 inch headspace. Seal jars immediately with lids.
09 - Allow jars to cool completely at room temperature before storing in a cool, dark place.
