{"id":4124,"date":"2020-07-26T21:52:49","date_gmt":"2020-07-26T21:52:49","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=4124"},"modified":"2020-07-26T21:52:49","modified_gmt":"2020-07-26T21:52:49","slug":"easy-guava-jelly","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=4124","title":{"rendered":"Easy Guava Jelly"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">3 1\/2 cups guava juice<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 cup lemon juice<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">7 cups sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 pouch (3 oz) liquid pectin<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Sterilize jars. In a large saucepan, combine juices and sugar. Bring to a boil, stirring constantly. Immediately stir in pectin; bring to a boil and boil hard for 1 minute, slipping constantly. Remove from heat; skim foam. Pour into hot jars; seal with melted paraffin while jelly is hot. Makes 10 (6 oz) jars.<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<\/div>\n<p>      <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1595800340017-LTG2XOE7C40HVJF9IRQT\/easy-guava-jelly.png?format=original\" alt=\"\"\/><\/p>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1595800207019-1N0TTNN4GGGZPQCVOHSO\/island+recipes+preserves-5.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>3 1\/2 cups guava juice 1\/2 cup lemon juice 7 cups sugar 1 pouch (3 oz) liquid pectin Sterilize jars. In a large saucepan, combine juices and sugar. Bring to a boil, stirring constantly. Immediately stir in pectin; bring to a boil and boil hard for 1 minute, slipping constantly. Remove from heat; skim foam&#8230;.<\/p>\n","protected":false},"author":0,"featured_media":4125,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[8],"tags":[20,14],"class_list":["post-4124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pickles-and-preserves","tag-a-hundred-years-of-island-cooking-1991","tag-classics"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4124"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4124\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/4125"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}