Wednesday, June 15, 2016

We Be Jammin'... Guava Jam


Guava Jam
Found on Food

Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to www.uga.edu/nchfp/how/can_home.html for the current information.

YIELDS 6 6-ounce jars 

* 4 cups sugar 

* 1 cup water 

* 5 lbs guavas

DIRECTIONS

* Boil sugar and water until it spins a thread (238F).

* Halve guavas and remove pits; cook in a little water until soft enough to put through a sieve.

* Strain and add to syrup.

* Cook until thick.

* Pour into hot sterilized jars and seal.



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