Guava-Pineapple Marmalade

Yield: 1¼ pints

• 4 cups sliced guava shells (about 25 guavas)
• 3½ cups sugar
• ¾ tsp. finely chopped fresh ginger root
• ¼ cup thinly sliced lemon or 3½ tbsp. lime juice
• 2 cups shredded fresh pineapple
• 1 cup water

Wash guavas, remove blossom end and blemishes. Cut fruit into halves. Remove soft inner pulp and seeds with a spoon and use this pulp for guava jam or butter. Cut guava shells into strips 1/3-inch wide, cover with sugar, add water and allow to stand 3 to 4 hours. Add ginger root, lemon and pineapple. Boil until syrup is slightly thick, but not until it gives a jelly test. Pour into hot, sterile jars and seal at once.