Kitchen

[NoelSeven]

I have the last TSV pressure cooker and it came with 40 Blue Jean Chef recipes.  The one I made first was wonderful.

I'd like to make another of hers in that same booklet.  It calls for guava jelly or guava paste, which we cannot find.

Other ingredients for the country ribs are soy sauce & sesame oil, I saw online that someone recommended strawberry jelly as a sub, but that seems disgusting with Asian flavors.

[HonnyBrown]

Noel, look in the hispanic section of the market for the guava jelly, not where the Smuckers is located.

If you don't have any luck there, I have used apricot jelly in place of guava jelly.  The dish came out tasty, but I can't compare it to how it was supposed to taste without the substitution.

[NoelSeven]

---

@HonnyBrown wrote:

Noel, look in the hispanic section of the market for the guava jelly, not where the Smuckers is located.

If you don't have any luck there, I have used apricot jelly in place of guava jelly.  The dish came out tasty, but I can't compare it to how it was supposed to taste without the substitution.

---

*****************************

Thank you, Honny!  This recipe does have some sugar-free apricot jam and a few chopped dried apricots, it must make a good mix

[jaxs mom]

If I was going to sub it, I'd sub it with quince paste AKA membrillo which is usually found over by the more gourmet type cheeses near the bakery. 

[NoelSeven]

---

@JAXS Mom wrote:

If I was going to sub it, I'd sub it with quince paste AKA membrillo which is usually found over by the more gourmet type cheeses near the bakery. 

---

***********************************

Thank you for the suggestion.  I figure the Blue Jean chef was going for a tropical flavor, so I also looked for papaya or mango, but no go on any.

I did find a can of Kern's guava juice so I'm going to make a reduction out of it to add, that way it won't be too much liquid.

[Mothertrucker]

In So Cal the guava paste is usually in the cheese or meat section, sold in wedges...