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“Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
1hr 45mins
YIELD:
6 6-ounce jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil sugar and water until it spins a thread (238F).
  2. Halve guavas and remove pits; cook in a little water until soft enough to put through a sieve.
  3. Strain and add to syrup.
  4. Cook until thick.
  5. Pour into hot sterilized jars and seal.

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