3 kg guavas
3 kg bilimbis
Guavas must be ripe but firm and bilimbis must be green and firm. Include some bilimbi flowers and leave bilimbi caps on when washing (this helps to give colour and flavour).
Chop all fruit into small pieces and to every kg of fruit add 1 pint water. Bring to the boil and boil for about 35 minutes.
Mash cooked fruit and strain in a muslin bag. Then sieve the juice again.
Add 1 lb of granulated white sugar to each pint of juice. Warm sugar first, then add juice, stirring on slow fire until sugar is totally dissolved (this is to prevent crystallisation). Then bring to the boil quickly and boil vigorously for 5 minutes or so. Test for setting.
DATE: January 1987
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