# Steps:
01 - Wash guavas thoroughly under running water. Cut each fruit into quarters, retaining skins and seeds for natural pectin extraction.
02 - Place guava quarters in a large saucepan, add water, and bring to a rolling boil over medium heat. Reduce heat and simmer for 30 minutes until fruit becomes very soft and breaks down completely.
03 - Line a large strainer with double-layered cheesecloth and position over a clean bowl. Carefully pour cooked fruit mixture into strainer and allow to drain undisturbed for minimum 2 hours or overnight to extract clear juice. Do not press or squeeze the fruit to maintain clarity.
04 - Measure extracted guava juice and pour into a clean saucepan. For each cup of juice, add 1 cup granulated sugar and 2 tablespoons lemon juice. Stir until sugar begins to dissolve.
05 - Bring mixture to a rapid boil over high heat, stirring constantly to fully dissolve sugar. Continue boiling for 15-20 minutes while monitoring with a candy thermometer until mixture reaches 220°F. Skim away any foam that rises to surface.
06 - Place a small spoonful of hot jelly on a cold plate and allow to cool slightly. Push jelly with a spoon; if it wrinkles and holds its shape, gel stage is achieved.
07 - Pour hot jelly into sterilized glass jars, leaving 1/4-inch headspace below rim. Seal jars immediately with sterilized lids to create an airtight seal.
08 - Allow jars to cool completely at room temperature before transferring to a cool, dark storage location. Opened jars should be refrigerated and consumed within 3 weeks.
