124 
FLORIDA STATE HORTICULTURAL SOCIETY. 
Mix ingredients and steam three hours. 
Serve with hard sauce flavored with fruit 
juice or pineapple sauce (which see). 
Guava. 
The much abused guava can be used 
in any way that an apple or peach can be. 
The jelly has a world-wide reputation, 
but so far as I know the only published 
scientific method of preparing same is 
that given by Mr. John Belling. Annual 
Report, Florida Experiment Station, 
1908. 
Jelly —(Annual Report of Fla. Exp. 
Sta. 1908; Press Bulletin No. 118) : 
1. Cut the guava in pieces with a 
sharp spoon (not iron) or with a plated 
knife. 
2. Heat them until quite soft in an 
enameled or aluminum vessel with a 
small amount of water at the bottom or 
in a double-boiler without water. 
3. Put the soft fruit in a strong cloth 
bag or folded in a cloth between boards, 
under a strong pressure. 
4. Measure the hot juice. Heat it in 
a deep clean pan (leaving room for the 
extensive frothing), adding a quantity 
of granulated white sugar equal in bulk 
to the undiluted juice. 
5. When the sugar has dissolved the 
hot solution may be filtered through cloth. 
6. Boil down until the thermometer 
in the liquid marks the point which gives 
jelly of the color and consistency de¬ 
sired; which may be 113 degrees C. (235 
degrees F.) or some neighboring temper¬ 
ature. 
7. Run the hot liquid into glass jars 
or molds. Tough jelly which is not 
sticky may be satisfactorily packed in 
shallow ornamental boxes, as in done in. 
Cuba. 
From careful experiments made by Mr. 
Belling, he states that the depth of color 
seems to be increased by additional 
amount of acid, prolonged boiling, and 
higher temperature at which boiling is 
stopped. His full report is very interest¬ 
ing. 
Canned No. 1— 
8 quarts of guavas 
1 quart of sugar 
3 quarts of water 
Pour the sugar into the water and let 
it come to the boiling point. Peel and 
quarter or halve the fruit and add it to 
the boiling syrup. Cook this until the 
fruit can be easily pierced with a silver 
fork. Then put into well sterilized jars 
Canned No. 2—Prepare the syrup as 
directed above. Peel the fruit and re¬ 
move the seeds with silver spoon (If an 
iron spoon is used the fruit will be dark 
colored.) Put the meats into syrup. Boil 
for ten minutes. Transfer to well steril¬ 
ized jars and seal at once. 
Canned No. 3—Prepare the fruit and 
syrup as directed in No. 2. Add three 
quarts of water to the pulp. Boil for ten 
minutes and rub through a collander to 
remove the seeds. To the strained pulp 
add one quart of sugar. When boiling 
add the meats of fruit. Boil the meats 
and pulp for ten minutes. Place this in 
a well sterilized jar and seal at once. 
Preserves —Prepare the fruit either of 
the three ways described above and place 
in the heated syrup using two times as 
much sugar as for canning. 
