Guavas
sugar 
lime juice 

1. Peel the guavas thinly; put them on to boil (whole) with enough water to cover. 
2. Boil until they are very soft. 
3. Take them out of the water and rub them through a sieve until only the seeds are left. 
4. To each cup of pulp allow 3/4 c. sugar. 
S. Put the fruit and sugar into a clean sauce-pan and boil to the consistency of jam. Bottle in sterilized jars. 

Ripe guavas
Granulated Sugar
Limes 

I .Wash guavas remove bad spots and cut them in halves. 
2. Place in a heavy, deep saucepan and cover completely with water. Boil for about 20 - 30 mins. or until the water is
reduced somewhat and the guavas are soft. 
3. Pour in a strong fine cloth, gather the ends of the cloth and tie. Hang and allow to drip. Do not squeeze the bag. 
4. To every cup of liquid add 1 c. sugar and lime juice. (1 lime to about 4 - 5 c. of guava liquid). 
5. Cook slowly, stirring often until sugar is dissolved. 
6. Increase heat throughout for remainder of cooking time - stir occasionally to prevent overflowing. 
7. Remove from heat when the syrup spins a thread or use the cold water test. 
8. Pour in hot sterilized jars and seal immediately. 

COLD WATER TEST: Drop 1/2 tsp. of syrup in a saucer or shallow bowl of cold water - if it forms a soft ball, the
mixture is ready to be bottled. 

3 large mammy apples (ripe) 

sugar 

lime juice 

I. Take 3 mammy apples and score the skin in sections and tear off without cutting it. 
2. Scrape off the thin brown skin which covers the fruit and which is very bitter. 
3. Cut the fruit in four, wash well in cold water, then cut into thick pieces and boil in about 2 pints of water until tender. 
4. Empty in a sifter, allow the juice to go through, then press the pulp through a sieve. 
S. To each cup of liquid and pulp mixed together allow I c. of sugar. 
6. Add a few drops of lime juice to sharpen the flavour. 
7. Boil to thick jam and put into small bottles (1/2 lb. size) as it soon spoils if not used up. If refrigerated, will last longer. 

2 heaps tamarind – shelled (1 1/2 C)

1 ½ c. sugar 

5 - 6 c. boiling water 

2 pieces of cinnamon (opt.) 
 

1. Pour boiling water over tamarind and boil for 2 - 3 minutes. 
2. Cool and strain. 
3. Measure liquid and to every cup of liquid add I c. gran. sugar. 
3. Boil liquid, cinnamon and sugar at high temperature until sugar dissolves and continue to boil at medium heat until jelly is set. Test for jam or jelly stage. 
5. Pour in sterilized jars and seal at once.