Guava Kanten

Pan Size: 8x8x2-inch pan

• 4 c. water
• 1 c. sugar
• 6 pkgs. Knox Gelatin
• 1 1/2 c. cold water
• 2 3 oz. pkgs. strawberry Jello
• 2 6 oz. cans frozen guava nectar
• 2 tbsp. lemon juice

1. Boil 4 cups of water and sugar until sugar is dissolved.
2. Melt gelatin in 1 1/2 c. cold water; add to hot mixture.
3. Add jello to boiling water mixture; add frozen guava nectar last. (Do not thaw ahead of time.)
4. Add lemon juice to above mixture.
5. Chill until set in 8x8x2-inch pan.
6. Cut into desired sizes.