GUAYABANO JAM (SOURSOP JAM)

Assemble these utensils:

waring blonder, if available; if not,
use coarse sieve
chopping board
2 utility plates
measuring cup
2 bottles (sterilized)
kitchen knife
bowl
aluminum saucepan

Assemble these supply:

2 cups guayabano pulp
1 1/2 — 1 3/4 cups sugar

Steps in preparation:

1. Select fully ripe sound guayabano, remove seeds.
2. Pass thru a sieve or waring blendor to obtain a uniform texture.
3. Cook in a heavy aluminum ian, constantly stirring with a wooden spoon, until thick enough to be spooned out when mixture is lifted from pan.
4. Place in warm, sterile jars while hot and seal at once.

Evaluate the product:

Appearance: bright colored, darkened, faded, burned

Texture and tenderness: thick, thin, flowing smoot h, granular lumpy

Palatability: characteristic fruit flavor, rich, bitter, very acid, slightly acid, astringent, burned.