The Goodly Guava


 Guava Gumdrops
 2 cups guava pulp 2 tbsp. gelatin
 2 cups sugar 8 tbsp. cold water
 1 to 1% cups chopped pecans 1 tbsp. lemon juice
 Put guavas through fruit press. Soak gelatin in cold water.
Add sugar to guava pulp and cook until thick, stirring constantly.
Remove from the heat, add the gelatin and stir until thoroughly
dissolved. Add the nuts and lemon juice and pour into shallow
pans to cool. When set, cut into rectangular pieces and roll in
powdered sugar.
 Guava Preserves
 Use 3/4 lb. sugar to each pound prepared guavas. Good flavored,
thick meated fruit should be used. If of fine, smooth, unblemished
skin, do not peel, merely remove blossom end and cut in half.
Scoop out seed center and save this pulp for butter or sauce.
 Cover guava shells with sugar, add 1/4 cup water and allow to
stand 3 to 4 hours or until sugar is dissolved. Add ginger root,



















 Fig. 4.-The common apple-shaped guava.

a few slices of lemon and boil until the syrup is somewhat thick-
ened and the fruit transparent. Allow to stand over night. Pack
in hot, sterilized jars, and process pints 15 minutes at simmering.
Or reheat preserves to boiling, pack immediately into hot jars
and simmer 5 minutes.