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Guava Paste

This is a heavy, pasty jelly much esteemed as a delicacy. Use for the unripe fruit three-fourths its weight in sugar. Cook the sugar in a separate vessel with water equal in quantity to the sugar, reducing to a heavy syrup. In another vessel cook the sliced, unpeeled ripe guavas with a little water till quite soft, then strain through coarse sieve and cook again slowly in double-boiler. When the mass is a thick paste add the boiling syrup to it and cook until it begins to candy when dropped in iced water. Line tin boxes with white or oiled paper and fill with the paste. Serve for breakfast or for dessert, in latter case with accompaniment of Edam or fresh cream cheese.