Florida Cooperative Extension


 GUAVA SAUCE
 Take ripe, well-flavored, acid guavas. Wash fruit and remove
 blossom and stem ends and any blemishes oi skin. Run through
 fruit press to remove seed. Measure. Cook in heavy aluminum
 kettle until somewhat thickened. Add two or more cups sugar
 (according to acidity of fruit) to four cups of pulp and cook
 rapidly again for about 15 minutes, stirring often. Pour into hot
 jars, put immediately into boiling water bath and process five
 minutes. This is excellent for pudding sauces, shortcakes, cob-
 blers, gelatin desserts or for use in making guava ice cream.

 GUAVA JUICE FOR JELLY MAKING
 Acid and not over-ripe fruit should be selected both for'making
 jelly stock and for serving as a drink, because a juice of low
 acidity produces jelly of inferior quality and the punch would lack
 flavor. In fact, the sweet varieties of guavas, not only do not
 produce a large amount of jelly, but from some of the fruit it is
 difficult to make jelly at all without an added acid.
 Wash guavas thoroughly, and cut into pieces. To one pound
 of fruit, add one quart of water. Boil gently in a deep kettle for
 30 minutes or until soft, with occasional stirring. Remove from
 fire, strain through cheesecloth bag, then through a clean, flannel
 bag. Heat juice to simmering, pour immediately into hot, sterile
 containers. Seal and process quarts 15 minutes at simmering.
 Store in cool, dark place. It is recommended that juice for making
 jelly be canned, stored, and made into jelly as needed.

 GUAVA JUICE FOR PUNCH
 A juice canned for jelly making purposes must not have sugar
added to it. A juice intended for punch, however, may contain
sugar in the proportion of 1/8 to 1/ cup per quart, if desired. In
addition, pieces of the fruit itself, cut small, 1/ cup to a quart,
to be served in the punch, add considerable interest to the product.

 GUAVA JELLY
 Put 2 quarts of juice into an 8 or 10 quart aluminum boiler and
let come to a boil. When juice begins to boil add 2 quarts sugar
and stir until dissolved. When thoroughly dissolved, strain juice
quickly through two thicknesses of cheesecloth to remove any
foreign particles that might have been in the sugar. Return to
fire at once that the boiling may continue without further inter-