|Apple cider||2 Cup (32 tbs)|
|Sugar||4 Cup (64 tbs)|
Wash the guavas carefully and cut in quarters.
Cover with 7 cups water and cook until the guavas are soft.
Press the guavas through a fine sieve.
The puree should measure about 2 quarts.
Boil the apple cider until it is reduced by 1 cup and add to the guava puree.
Add the sugar and spices and bring to a boil.
Cook and stir over low heat until the guava mixture is of a thin spreading consistency.
Pour into hot sterilized jars up to 1/4 inch from tops.
Place the lids and rings on the jars and tighten.
Process for 10 minutes in boiling water in a waterbath canner.
About 5 pints.