Put 4 cups of strained guava juice in a 6 or 8 quart saucepan. Boil 8 to 10 minutes before adding sugar. Then add 4 cups sugar. Cook rapidly to 222 degrees or until mass of three or four drops run together and “sheet” off the spoon.

When using a jelly or candy thermometer, stir the jelly just before reading the thermometer in the center of the saucepan. As soon as the 222 degrees mark is reached, remove the jelly from the fire and pour into hot, sterilized jelly glasses. Allow jelly to cool for 1 to 2 minutes, then skim. Seal with paraffin.

Tags: