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