Guava Marmalade
2 pounds whole ripe guavas (25 medium-sized guavas)
3 cups sugar
1 cup water
1/8 cup thin lemon slices cut in halves
3/4 tsp. grated green ginger root
Wash guavas, remove blossom end and blemishes. Cut fruit Into halves. Remove soft inner pulp and seeds with a spoon and use this pulp for guava ice cream, mousse, or cake icing. Cut guava shells into strips 1/3 inch wide, cover with sugar, add water, and allow to stand 3 to 4 hours. Add ginger root and lemon. Boil until syrup is slightly thick, but not until it gives a jelly test. Pour into hot sterile jars and seal at once.
