Title: Guava Jelly
Categories: Fruit Hawaiian Preserve
Yield: 1 Servings
| 2 | lb | Fuly ripe guavas |
| 2 1/2 | c | Water |
| 1/2 | c | Lemon juice;strained (4?) |
| 7 | c | Sugar |
| 1/2 | | Bottle pectin |
** To extract juice **
Slice guavas thinly. Add water and simmer, covered, 5 minutes. Then
crush fruit thoroughly with a potato masher. Place in a jelly bag and
squeeze out juice into a pan. Measure 3 1/2 cups into a very large
saucepan. ** To make Jelly **
Add strained lemon juice to guava juice. For a deeper bronze jelly, add
a few drops red food coloring. Add sugar, mixing well. Bring to a boil,
stirring constantly. When boil is reached, stir in pectin. Then bring to a
full boil again and boil hard 1 minute, stirring. Remove from heat. Skim
off foam with a metal spoon, and pour quickly into hot sterilized glasses
or jars. Cover at once with lids or paraffin. Fills 10 medium glasses.