Guava Jelly #2
Put 4 cups of strained guava juice in a 6 or 8 quart aluminum saucepan. Boil 8 to 10 minutes before adding sugar. Then add 4 cups sugar. Cook rapidly to 222 F. 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, and then hold the thermometer in the center or the saucepan. As soon as the 222 F. 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.
