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Guava Jelly (Amrood)

1/2 teaspoon Citric acid
1 1/2 kgs Guavas (Amrood)
6 cups Water
Sugar (Cheeni)
Cooking Instructions
Wash and cut guava into thin slices and cook with water until very soft.
Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
underneath and leave it for 12 hours.
Do not squeeze the bag.
Use the mixture in the bag for guava cheese.
Measure the juice and add 3 cups of sugar to each pint of juice.Heat the sugar, guava juice and stir until it is dissolved.
Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
Cool and pour into airtight jars.
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