Categories: conserves, jams, jelly, preserves

Ingredients

• 1 lb. guavas
• 2 pints water
• sugar

Directions

1. Select acid guavas, wash well, remove blossom end and slice. For each pound of fruit, add 2 pints water and cook until soft.
2. Allow to stand until cold. Pour into a bag and strain, pressing to extract the juice thoroughly. Strain again through a flannel jelly bag. Measure and add 1 1/8 cups sugar for each cup of juice.
3. Heat to boiling and boil until the sheeting off test is obtained, about 223 degrees F. Skim and pour into clean hot glasses.

4. makes about 6 (6oz.) glasses.

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