This is a backwoods recipe for guavas, which grow in Florida. This jelly is wonderful on toast and is also a great appetizer served on a block of cream cheese with crackers. Guava paste can also be used. Guava paste comes in blocks, and the taste is a little stronger than jelly. The paste block comes in a box and is found in the Spanish section of the grocery store.
1 pound tart cattley guavas (ordinary guavas require the addition of some citric acid)
1 quart (4 cups) cold water
2 cups granulated sugar
Wash the guavas, remove the blossom end, and slice thinly. In a large saucepan on medium heat, combine the guavas and water and boil until very soft, about 30 minutes. Remove from the heat and allow the guavas to cool. Strain the guava mixture, pressing through cheesecloth, then through flannel without pressing. In a medium-size saucepan on medium heat bring the juice to a boil, and for each cup of juice add 1 cup sugar, stirring slowly. Boil until the jellying point is reached. Remove from the heat and skim off the foam with a metal spoon.
Quickly pour the jelly into hot sterilized jars, filling the jars to ΒΌ-inch from the top. Wipe the jar rims. Cover at once with metal lids and screw on the bands. Process the jars of jelly in a boiling water bath for 5 minutes. Remove and cool on wire racks.
YIELD: ABOUT 6 HALF PINTS