guavas, seeds removed and cut in halves
lime juice
sugar

1. Put guavas in a deep saucepan and cover with water. Bring to a boil and coddle 20 minutes until the fruits are soft.
2. Place guavas in a colander and allow water trickle down. Then mash guavas.
3. Combine guava mass, lime juice and sugar: use 1 lime and 1 cup sugar to 5 cups guava puree). Cook until sugar dissolves and increase heat throughout for remainder of cooking time.
4. Remove from heat when the syrup spins a thread. Pour in jars and seal.

1-2 pears
2 cups pear juice
½ tsp cinnamon
1 tbsp pear liqueur
1 lemon juice
3 cups sugar
1/3 cup fluid gelatinizing agent

1. Combine cinnamon and pear liqueur and leave it for a night. Next day pass through a sieve and pour the extract in a small bowl.
2. Pour pear juice in a big saucepan, add extract and sugar.
3. Peel pears and slice. Sprinkle with lemon juice.
4. Constantly stirring, bring pear juice to a boil and add pear slices. Cook for 2 minutes. Then add gelatinizing agent.
5. Pour jelly into rummers or other ware. Put jelly into fridge to cool.