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  • 450 g (1 lb) ripe pink or red fleshed guavas
  • 450 g (1 lb) granulated sugar
  • 20 ml (1 tbsp.) lime juice
  • water to just cover fruit
Wash fruit and cut into halves or quarters. Place fruit in a pan with water and bring to the boil. Let simmer for 15-20 minutes. Strain off liquid using a jelly bag or thin muslin. DO NOT SQUEEZE.

Pour liquid (1 pt or 500 ml) into a heavy pan. Add sugar and lime juice. Bring to the boil rapidly, stirring occasionally. Remove any scum which forms. Boil rapidly until setting point. Pour into sterilized jars. Seal and label.

Makes about 2 jars (375 ml).

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