• 1 1/2 kgs Guavas (Amrood)
  • 6 cups Water
  • 1/2 tsp Citric acid
  • Sugar (Cheeni)


Wash and cut guava into thin slices and cook with water until very soft.

Put this mixture in a coarse cloth and allow the juice to drip through into a bowl underneath and leave it for 12 hours.

Do not squeeze the bag. Use the mixture in the bag for guava cheese.

Measure the juice and add 3 cups of sugar to each pint of juice. Heat the sugar, guava juice and stir until it is dissolved.

Strain the juice, add lemon juice and cook on a hot fire until setting point is reached. Cool and pour into airtight jars.

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