SOME FRUITS OF HAWAII 



37 



Guava butter 



yield 1% quarts 



8 cups cooked guava pulp (Pulp 3 tablespoons grated fresh ginger 



left from jelly making may be root 



used) % teaspoon ground allspice 



6 cups sugar % teaspoon ground cinnamon 



6 tablespoons lemon juice (2 lemons) 

 Press guava pulp through a sieve before measuring the quantity, add 

 remaining ingredients, and cook slowly until thick. Stir frequently to pre- 

 vent burning. Pour into hot sterile jars, cool, and cover with paraffin. 



Guava catsup* 



yield 2% quarts 



quarts guava pulp (This may be 3 



pulp left after extracting juice for 4 



jelly.) 3 



medium sized onions, sliced fine 2 



large cloves of garlic, sliced fine 6 



small peppers, chopped fine 1 



(seeds removed) or % teaspoon *4 

 of ground pepper 



cups vinegar 



teaspoons ground allspice 

 teaspoons ground cinnamon 

 teaspoons ground cloves 

 cups sugar 

 tablespoon salt 

 cup water 



Cook onion in the water until it is soft. Combine all the ingredients, cook 

 for 30 to 40 minutes, pour into hot sterilized jars and seal immediately. This 

 is excellent to serve with meat or avocados. 



Guava papaya jam 



yield 1% quarts 



4 cups cooked guava pulp 4 cups fresh papaya pulp 



8 cups sugar 6 tablespoons lemon juice 



grated rinds of 2 lemons 



Combine fruit pulp and cook until most of the water has been evaporated. 

 Add sugar and lemon. Cook until thick, pour into hot sterile jars, cool, and 

 seal with paraffin. 



Guava marmalade 



yield 1% to 2 pints 



4 pounds whole ripe guavas (48-50 % cup lemon, sliced fine and cut in 



medium sized) halves 

 6 cups sugar iy 2 teaspoons grated green ginger 



2 cups water root 



Wash, remove blossom end and blemishes from guavas. Cut fruit in 

 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 in strips 

 %-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. 



* Contributed by Agricultural Extension Service. 



