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Guava Jelly
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.
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.
