{"id":379,"date":"2010-03-30T21:43:24","date_gmt":"2010-03-30T10:43:24","guid":{"rendered":"http:\/\/www.belly.net.au\/?page_id=379"},"modified":"2010-03-30T21:43:24","modified_gmt":"2010-03-30T10:43:24","slug":"judes-guava-jelly","status":"publish","type":"page","link":"http:\/\/www.belly.net.au\/?page_id=379","title":{"rendered":"jude&#8217;s guava jelly"},"content":{"rendered":"<p>A delicious guest recipe by Jude Fanton, director of the<a title=\"Seedsavers\" href=\"http:\/\/www.seedsavers.net\" target=\"_blank\"> Seedsavers<\/a> foundation, from the 29 March 2010 belly radio show on bayfm99.9.<\/p>\n<p><span style=\"color: #ff0000;\"><strong>GUAVA JELLY<\/strong><\/span><\/p>\n<p>Cut up guavas roughly. Put them in a thick bottomed saucepan and add enough water to fill to one quarter the height of the guavas.<br \/>\nBoil twenty minutes to soften and bring out their juices.<br \/>\nPour all this mush (don&#8217;t mush it) into a muslin bag or pillow case or bank bag and hang with a shoestring (!) over a bowl to allow juice to drip out overnight.<br \/>\nDo not squeeze, cajole or in any other way interfere with the dripping process, or the juice will go murky.<br \/>\nWeigh the juice and pour into the same saucepan as before. Add equal (or less, say two thirds) weight in sugar.<br \/>\nBoil slowly until setting point. Ah ha! How is that achieved? How judged? The jam and jelly makers&#8217; dilemma!<br \/>\nIt takes any time from 20 mins to an hour. It will take less time if you have put in a lot of sugar, and if you add pectin in the form of apple pips or Jamsetta.<br \/>\nIt will take more time if you put in a lot of water in the first process, or little sugar in the second.<br \/>\nTo test when you have reached setting point, take a cold plate and drip a bit of jelly on it. Let it cool and observe whether it is set by tipping it sideways.<br \/>\nBe careful at this point as setting point is reached fairly quickly.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A delicious guest recipe by Jude Fanton, director of the Seedsavers foundation, from the 29 March 2010 belly radio show on bayfm99.9. GUAVA JELLY Cut up guavas roughly. Put them in a thick bottomed saucepan and add enough water to fill to one quarter the height of the guavas. Boil twenty minutes to soften and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":377,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-379","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=379"}],"version-history":[{"count":1,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/379\/revisions"}],"predecessor-version":[{"id":380,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/379\/revisions\/380"}],"up":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/377"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}