To prepare juice, slice thin about 2 pounds fully ripe guavas. Add 2¼ cups boiling water and crush thoroughly 5 minutes. Place in jelly bag; squeeze out juice. Squeeze and strain juice from 4 medium lemons. (Add red coloring, if desired.) Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire, and at once add Certo, stirring constantly. Bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
WILD CHERRY JELLY
CHOKECHERRY JELLY
3 cups (1½ lbs.) juice
6½ cups (2¾ lbs.) sugar
1 bottle Certo
To prepare juice, stem about 3 pounds fully ripe cherries. Add 3 cups water. Bring to a boil, cover, and simmer 15 minutes. (For strong cherry pit flavor, add 4 tablespoons crushed pits during simmering, or ¼ teaspoon almond extract before pouring.) Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).
RHUBARB AND STRAWBERRY JELLY
4 cups (2 lbs.) juice
8 cups (3½ lbs.) sugar
1 bottle Certo