292 FRUIT RECIPES 



GUAVA MARMALADE 



Cook as for jelly, pressing through coarse sieve when soft. 

 Cook up again with equal quantity of sugar, adding juice 

 of one lemon to each pint of pulp. When thick place in 

 jars. 



GUAVA PRESERVE 



Peel and halve ripe guavas, removing seeds with pointed 

 spoon. For each pint of fruit add one pound of sugar and 

 three-fourths pint of water. Cook together until the 

 syrup candies slightly in cold water, then add fruit and 

 cook till translucent. 



GUAVA SWEET PICKLE 



Make a syrup of three pounds of sugar to each quart of 

 vinegar and six pounds of fruit, adding a teaspoon each of 

 allspice, mace, cloves, and cinnamon. Simmer half an 

 hour, skimming the while, then drop into it the whole fruit, 

 peeled (ripe but very firm), and cook slowly until tender 

 but not too soft. Remove fruit and cook syrup alone till 

 thick, then pour, boiling hot, over the fruit, packed 

 in jars for sealing. 



GUAVA CATSUP 



Slice ripe guavas and cover with cold water. Let sim- 

 mer till soft, then rub through colander and coarse sieve 

 (both). To each four quarts of guava allow four small 

 tablespoons each of salt and ground mustard; one each 

 of pepper, allspice, and celery seed (the latter in a small 

 bag). Simmer slowly in a quart of strong vinegar 

 for four hours. Stir carefully and frequently to pre- 

 vent burning. This should cook down thick and smooth. 

 Set aside at the end of four hours and let stand over night. 

 When cool, if too thick add vinegar till of right consistency, 

 then re-heat to boiling point and bottle while hot, sealingtight. 



