Guava Jelly

 

 

 

2 lbs Guavas

¼ pint Water

1 lb 2 oz Sugar

½ Bottle Certo

 

 

 

1.         Wash the guavas, cut up coarsely and put into a large saucepan with

sufficient water to cover the fruit.

 

 

2.         Simmer gently, covered until tender and then mash well.

 

 

3.         Strain through a jelly bag and weigh the juice.

 

 

4.         Pour the measured juice into a large saucepan and add 1 lb 2 oz

sugar to every 1 lb juice.

 

 

5.         Heat slowly, stirring until the sugar has dissolved, add the Certo and

bring to a full rolling boil.  Boil rapidly for three minutes.

 

 

6.         Skim, pot and cover in the usual way.