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Guava Catsup

Slice ripe guavas and cover with cold water. Let simmer till soft, then rub through colander and coarse sieve (both). To each four quarts of guava allow four small tablespoons each of salt and ground mustard; one each of pepper, allspice, and celery seed (the latter in a small bag). Simmer slowly in a quart of strong vinegar for four hours.

Stir carefully and frequently to prevent burning. This should cook down thick and smooth. Set aside at the end of four hours and let stand over night. When cool, if too thick add vinegar till of right consistency, then re-heat to boiling point and bottle while hot, sealing tight.