Guava-Papaya Jam

Yield: 1½ quarts

• 4 cups cooked sieved guava pulp
• 4 cups fresh papaya pulp
• Grated rinds of 2 lemons
• 8 cups sugar
• ¼ cup lemon juice

Combine fruit pulp and cook until most of the water has been evaporated. Add sugar and lemon and cook until thick. Pour into hot, sterile jars. Cool, then seal with paraffin.