Number of sheets: 1
Preparation page for Herter's Inc. Cookbook III Page 278; black and white photo of Jacques (Jack) P. Herter holding a guava. Caption: "The guava came from Central and South America in 1800 and were brought by James Retinalo on a freighter. Guava is now the most abundant fruit in Hawaii. Guava fruit is 1 1/2 to 3 inches in diameter, has a thick, coarse, edible rind with a center of seeds in the pulp and it is high in ascorbic acid. Guava juice is made by slicing guavas, covering them with water, boiling for 15 to 20 minutes, then putting them into a jelly bag and letting the water and juice drip out. Guava jelly is made from guava juice. Use 4 cups of guava juice to 4 or 4 1/2 cups of sugar. Heat your juice 10 minutes the add the sugar. Boil for 15 minutes then remove scum. Test for jelling stage with spoon. Pour into glasses and seal with paraffin. Guava juice is really guava-flavored water and not too bad. Guava jelly is a low quality, poor tasting jelly at best and at its worst, it is difficult to eat."
