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Guava Jelly

Peel and cut into quarters about a hundred ripe guavas, plunge them into a bowl of water, wash thoroughly, place them in a saucepan with sufficient water to cover, and boil for two hours, or until they are perfectly tender and break easily when touched. Strain through a fine sieve, pressing the fruit so as to obtain as much as will come through easily, and allowing it to drip for a day or so if required. Pour the juice into a preserving-pan, and boil well, skimming often; add by degrees sufficient sugar to sweeten, boil for a few minutes, squeeze in the juice of ten large limes, boil until all the scum is risen, and the jelly is clear, pour it while warm into jars, cover them over tightly, and let the jelly get cold. It is then ready for use.