Recipe(tried): Guava Jam, Guava and Cheese Omelet, Guava Sauce for Chicken Breasts or Fish for MRY

GUAVA JAM

3 lbs ripe guavas, still firm to the touch.
6 cups of water
5 cups sugar

Wash the guavas, cut them in 4 and boil, uncovered in a big pot, at medium heat, for 45 minutes. Drain using a colander without crushing the guavas. Use 5 cups of the boiling liquid combined with the boiled fruit and sugar, and boil. Cook at medium high, uncovered for 35 minutes, or until thick (syrup point) (226 F thermometer) and the fruit is dissolved. Prepare crystal bottles with cover to keep the jam. Retire the pot from the heat for 5 minutes. Add the jam to the bottles. Let it cool. It will solidify as soon as it refreshes. You can add two drops of red vegetable color for a deep red color, at half cooking time.

GUAVA AND CHEESE OMELET
Serves 3

1/4 lb cheddar cheese
1/4 cup fresh milk
4 eggs separated
pinch of salt and pepper
1 tb butter
guava jam

Preheat the oven at 325 F. Shred the cheese or use already shredded cheddar. Add the cheese to the milk and dissolve it in low heat, constantly moving it. Beat the egg yolks with the salt and slowly add to the mixture. Beat the whites and continue adding slowly. Add the mixture to a buttered skillet that can go to the oven. Cook in Low until set, for 5 minutes. Put in the oven until the upper part is also cooked, approximately 15 minutes. Retire from the oven; remove from the skillet and frost with the guava ham. You can add some sliced almonds as a garnish.

GUAVA SAUCE FOR CHICKEN BREASTS OR FISH

1 tb olive oil
1/4 cup ground onion
2 garlic cloves, crushed
1/2 cup guava paste
1 cup beef stock
chopped cilantrillo to taste.

Process the onion, garlic, and cilantrillo. Saut the vegetables in the olive oil until they form a paste. Add the beef broth and the guava paste. Cook at medium temperature for 35 minutes. Serve over the broiled or baked chicken breasts or over the fish filets. It is also a different dipping sauce for cocktail meatballs.