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Guava Sweet Pickle

Make a syrup of three pounds of sugar to each quart of vinegar and six pounds of fruit, adding a teaspoon each of allspice, mace, cloves, and cinnamon. Simmer half an hour, skimming the while, then drop into it the whole fruit, peeled (ripe but very firm), and cook slowly until tender but not too soft. Remove fruit and cook syrup alone till thick, then pour, boiling hot, over the fruit, packed in jars for sealing.