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Ingredients (makes 8 cups)
  • 4 1/2 cups finely chopped pineapple guavas
  • 1/4 cup fresh lemon juice
  • 8 cups sugar
  • 1 pouch pectin (Certo)

Things you need

  • 8 (8oz.) canning jars with lids
  1. Wash jars, screw bands and lids in soapy water and boil them (except lids) for 5 min.
     
  2. Finely chop 4 cups of pineapple guavas.

  3. Stir sugar into pineapple guavas.
     
  4. Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high heat, stirring constantly.
     
  5. Stir in pectin quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Wait 2 minute until the level of foam goes down. Skim off any foam with metal spoon.

  6. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.

  7. Cover with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright.

  8. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.


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