Guava-Papaya Jam

• 2 cups raw or cooked guava pulp (3½ to 4 lbs. guavas)
• 2 cups fresh papaya pulp (2 medium papayas)
• 4 cups sugar
• 4 tbsp. lemon or lime juice
• Grated rind of 1 lemon

Makes about 12 6 oz. glasses.

To prepare fruit:
Wash guavas, cut into halves, and remove pulp and seeds with a spoon. Shells may be used for other products than jam. Remove seeds from pulp by using a food mill or pressing through a fine sieve. In like manner, wash papayas, cut in halves, remove seeds from cavity, and scoop out flesh. Rub pulp through a sieve or mash with a fork.

To make jam:
Measure pulped fruit into a kettle. Add sugar. Simmer mixture together slowly for about 1 hour or until mixture gives a jam test. Stir occasionally to keep from scorching. Just before removing from fire add lemon juice and rind. Remove from heat; skim and stir alternately for 5 minutes. Ladle jam into hot containers and seal immediately.