| | Directions | | Cut guavas into small pieces without removing the skins. Combined guava and water to cover in a medium saucepan and bring to a boil over high heat, stirring occasionally. Cover and let cool. Put through sieve or a few layers of cheese cloth. (or you can used store bought juice). Combined guava juice, lemon juice, and pectin in a medium sauce pan and stir until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring continually. Add sugar all at once and stirring until sugar is completely dissolved bring back to a hard boil and boil for (2) minutes. Remove from heat and ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one years and, refrigerator life is six months. |
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| Ingredients | | - |  | 3 cups Guava Juice |
| - | | 1 tablespoon lemon juice |
| - | | 1/2 teaspoon Butter (I cant believe its not butter) |
| - | | 2 cups Sugar (measured and set aside) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
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