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1
Dice guavas into one inch cubes.
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2
Place in a large saucepan and cover with just enough water to cover the fruit well.
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3
Cover and cook till guavas are very tender, about half an hour.
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4
Cool.
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5
Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl.
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6
Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl.
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7
LIGHTLY squeeze out any juice left in the cloth.
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8
Discard pulp.
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9
Measure the liquid.
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10
For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.
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11
(Eg. if there are four cups of liquid you would need to add four cups of sugar and four tablespoons of lime/lemon juice.) Put this mixture back on fire and bring to a boil.
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12
Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
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13
Let stand for half an hour and pour into jars while still warm.
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14
Cover and seal.
