Guava Jelly #5

• 4 cups guava juice (5 pounds guavas and water to barely cover)
• 4 cups sugar

Makes about 5 six-oz. glasses

To prepare juice:
Choose half-ripe or firm-ripe guavas. Wash fruit and remove blossom ends and blemishes. Slice and place in a large kettle with enough water to barely cover fruit. Boil until fruit is very soft (12 to 20 minutes). Extract juice.

To make jelly:
Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8º F. above boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.