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Guava Jam
Remove the seeds carefully and place them on a coarse cloth (as used for jelly); mince the guavas in the mixer. Hold the 4 corners of the cloth in your hand and dip the portion with the seeds in some water in a small vessel and wash them well so that all the pulp from the seeds will go into the water. Add this water to the guava pulp. Weigh the whole mass and pour into a pan. Add sugar equivalent to three-fourths the weight of the pulp. Keep it on the fire and go on stirring till you see the bottom of the pan. Keep it down and bottle when cold.
If you want guava cheese, you can go on stirring till you find it hard to stir. Then pour it in thalis or flat plates so that you can cut into squares or diamonds when cold and store.
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