Guava jelly

Guava jelly

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From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
slightly underripe guavas, cut up
1 lime or lemon, peel and pith only
sugar
lime or lemon juice

Method

  1. Put guavas, lime or lemon peel and pith into a saucepan with enough water to cover. Boil until fruit is very soft. Strain through a colander lined with 2 thicknesses of muslin (cheesecloth) and set over a bowl. Do not squeeze or press fruit; just allow juice to drip through slowly.
  2. Measure juice and add 220 g sugar for each 250 ml of juice, and juice of 1 lime or lemon for each litre of juice. Bring to the boil, stirring until sugar has dissolved, then boil until a few drops of the mixture, dropped onto a chilled plate, will jell as they cool. Pour into hot sterilised jars and seal. Use within 1 year.
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