Guava or Passo-guava Jelly

Brenda V

7 eight ounce jars

1 twelve ounce frozen juice concentrate

Water

1 package pectin

5 ¼ cups sugar

¼ teaspoon margarine or butter

 1 can (12 ounce) frozen concentrate.  Add water to bring volume to 4 cups.  Put in 6-8 quart kettle or sauce pan.  Add 1 package pectin to juice.  Stir thoroughly and scrape sides of pan to make sure all the pectin dissolves.  This takes a few minutes.

Place mixture in pan over high heat.  Bring to a boil, stirring constantly to prevent scorching.

Add pre-measured sugar, 5 ¼ cups, all at once and mix well* continue stirring and bring to a full rolling boil.  (a boil that cannot be stirred down)

Boil hard exactly 2 minutes.  Stir constantly.  *add  ¼ teaspoon margarine or butter to help control excessive foaming.

Remove from heat.  Skim foam and pour into containers.  (Wash lids, bands and jars with hot soapy water).  Sterilize in boiling water-follow manufacturer’s directions.

Fill ¼ inch from the top.  Wipe edges.  May seal with paraffin if desired.  Keep refrigerated if no paraffin is used.