Recipes

Cover the pork with a dry rub.
Wrap meat in plastic and refrigerate for 24 hours.
Place meat on foil and cover with guava jelly.
Wrap tightly.
Triple wrap by adding two more layers of foil.
Place in a disposable aluminum pan.
Bake at 300 degrees for 6 hours.
Shred meat and add Pat’s Ho-Made BBQ Sauce.

Purchase frozen pastry sheets and thaw for 30 minutes.
Roll into thin 4×6 rectangles.
Mix equal parts of cream cheese and guava jelly together placing a tablespoon in the center of each rectangle.
Fold over and seal edges with a fork brushing top with egg wash.
Bake at 400 degrees for 12-14 minutes or until golden brown.

Just add a tablespoon of guava jelly to plain or vanilla yogurt.
Use as a dip for vegetables and crackers or just eat right off the spoon.

Place 16 oz. cream cheese bar on a serving dish.
Remove lid and microwave a jar of guava jelly until slightly loose.
Stir with a spoon and pour over the cream cheese.
Do not over-melt the jelly as it will not adhere to the cream cheese.
Add crackers of your choice.

Place boneless chicken breasts in a one-gallon Zip-Loc Bag & cover with Mojo Marinade found in the Latin/Hispanic section.
Bleed out excess air and refrigerate for 24 hours.
Melt ½ jar of guava jelly in microwave.
Grill marinated chicken while basting with melted jelly.
Before removing chicken, use a high flame to caramelize the jelly.
Then fire up a big Cuban after dinner with a rum drink of choice.

1 roll of Peanut Butter Cookie dough
1 jar Palmalito Guava Jelly
Granulated Sugar (optional)

Slice cookie dough roll into 12 equal pieces then cut each in half.
Roll dough into ball (coat with sugar if desired) and place on cookie sheet.
Make a depression in the center with thumb or end of wooden spoon.
Fill depression with Guava Jelly.
Bake according to instructions on package of cookie dough.

2 cups flour
2 separated eggs
3/4 cup softened butter
1/2 cup sugar
1/4 tsp salt
1/2 cup Palmalito Guava Jelly

Heat oven to 400°.
Mix flour, egg yolks, 1/2 cup sugar, salt, and butter.
Dough will be stiff.
Press dough into ungreased square 9 x 9 x 9 pan.
Bake until edges are light brown (15 – 20 minutes).
Cover with Palmalito Guava Jelly.

1/3 cup sugar (for Meringue)
Beat egg whites until foamy. Room temperature egg whites work better.
Beat in 1/3 cup sugar slowly.
Keep beating until stiff and glossy.
Spread meringue over jelly.
Bake until meringe is light brown (8 – 10 minutes).
Cool. You can refrigerate it.
Cut into 1 1/2″ squares.
Makes 3 dozen squares.

2 cups guava jelly
1/2 cup chopped onion
1 cup vinegar
1 cup white & brown mixed raisins
1/2 cup chopped red pepper
1 cup sugar
1/2 teaspoon salt
1 cup celery

Put guava pulp, onion, pepper, & celery through food processor, Add raisins, vinegar, salt, sugar and cook until all is done at 222°. Put in serilized jars. Process 10 minutes.

This makes a small amount. Add about 1 teaspoon of each spices such as powdered ginger, cinnamon, allspice & cloves.