Guava Butter

Yield: 1¼ quarts.

• 8 cups cooked guava pulp (pulp left from jelly making may be used)
• 6 cups sugar
• 6 tbsp. lemon juice (2 lemons)
• 3 tbsp. grated fresh ginger root
• ¾ tsp. ground allspice
• ¾ tsp. ground cinnamon

Press guava pulp through a sieve before measuring the quantity. Add remaining ingredients. Cook slowly until thick, stirring frequently to prevent burning. Pour into hot, sterilized jars. Cool and cover with paraffin.