Guava Jelly

Ingredients

• To every pt. of juice
• 1 lb. of sugar
• the juice of 1 lemon

Method

1. 1

   Choose large guavas, cut into small pieces, and put into a preserving pan with a quarter pint of water for every pound of sugar.

2. 2

   Allow to boil gently for four hours until the juice is a nice pink color.

3. 3

   Strain through a tea towel, then put sugar into the pan with the guava juice and lemon juice.

4. 4

   Simmer until it begins to set.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 126. The excerpt below is the record exactly as published.

GUAYA JELLY. To every pt. of juice add 1 lb. of sugar and the juice of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.