3½ cups (1¾ lbs.) guava juice
½ cup lemon juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, slice thin about 2 pounds fully ripe guavas. Add 2¼
cups boiling water and crush thoroughly 5 minutes. Place in jelly bag;
squeeze out juice. Squeeze and strain juice from 4 medium lemons. (Add
red coloring, if desired.) Measure sugar and juice into large saucepan;
mix. Bring to a boil over hottest fire, and at once add Certo, stirring
constantly. Bring to a _full rolling boil_ and boil hard ½ minute.
Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10
glasses (6 fluid ounces each).
WILD CHERRY JELLY
CHOKECHERRY JELLY
3 cups (1½ lbs.) juice
6½ cups (2¾ lbs.) sugar
1 bottle Certo
To prepare juice, stem about 3 pounds fully ripe cherries. Add 3 cups
water. Bring to a boil, cover, and simmer 15 minutes. (For strong cherry
pit flavor, add 4 tablespoons crushed pits during simmering, or ¼
teaspoon almond extract before pouring.) Place fruit in jelly cloth or
bag and squeeze out juice. Measure sugar and juice into large saucepan
and mix. Bring to a boil over hottest fire and at once add Certo,
stirring constantly. Then bring to a _full rolling boil_ and boil hard ½
minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes
about 9 glasses (6 fluid ounces each).