Guava Jelly Recipe

Cut guavas into small pieces without removing the skins. Combined guava and water to cover in a medium saucepan and bring to a boil over high heat, stirring occasionally. Cover and let cool. Put through sieve or a few layers of cheese cloth. (or you can used store bought juice). Combined guava juice, lemon juice, and pectin in a medium sauce pan and stir until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring continually. Add sugar all at once and stirring until sugar is completely dissolved bring back to a hard boil and boil for (2) minutes. Remove from heat and ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one years and, refrigerator life is six months.