Directions:
Wash, peel and cut guavas in halr. Remove seeds. Make a light syrup;
heat syrup to boiling. Pour hot syrup over fruit; let stand for
30 minutes. Remove guavas from syrup. Bring syrup to a boil. Pack
guavas into hot jars, leaving 1.2 inch headspace. Ladle hot syrup
over guavas, leaving 1.2 inch headspace. Remove air bubbles. Adjust
the caps. Process pints 15 minutes, quarts 20 minute, in a boiling
water canner.
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