Rich, and smooth, characteristically flavourful spread...
Burned Orange Marmalade is a distinctively different marmalade, darker and with a caramelized wild orange flavour. Twice-boiled Guava Jelly is equally unusual, being a rich, and smooth, characteristically flavourful spread. Both preserves are redolent of the tropics and are delicious on toast or used in elegant desserts.
Busha Browne's Twice-Boiled Original Guava Jelly available in both 12oz. and 4oz. sizes, Busha Browne's Original Guava Jelly is excellent in combination with Jerk Seasoning lightly sprinkled on shrimp, salmon or swordfish.
Blended with the best island guava and original cane sugar, grown in limestone drained soil across our island naturally.
Natural, No preservatives, Fresh fruits.
Recipe - Spicy Guava Lamb Chops
- 2 racks of Iamb — fenched
- 2 cups fresh squeezed orange juice
- 4oz Busha Browne Twice Boiled Guava Jelly
- 2oz Busha Browne Traditional Jerk Seasoning
- 1 tsp cinnamon powder
- 1 tbs fresh mint — chopped
- 2 tsp garlic — minced
- 1 tsp fresh Jamaican ginger— minced
- 1 tsp sea salt
- 2 tbs olive oil, plus extra to brush grill
Busha Browne's Guana Jelly Twice Boiled is reminiscent of the tropics and is delicious on toast or used in elegant sauce, and desserts.
To make marinade - combine orange juice, jerk seasoning, cinnamon, garlic, ginger and fresh mint. Place the lamb racks in a large zip-loc bag and cover with 2/3 of the orange juice mixture and allow to marinate for 1 hour. Take remaining marinade and bring to a simmer with guava jelly until a syrupy sauce is achieved. When ready to grill — sprinkle lamb with sea salt and olive oil and cook over direct heat for 20 — 30 minutes until cooked to your liking. Baste repeatedly with the guava sauce during the last 10 minutes of cooking turning often so as not to burn the sauce. Allow racks to rest 5 minutes before slicing into chops and serve with additional guava sauce on the side.
- 12 oz. (authentic six-sided glass jar)
- 4 oz. (authentic six-sided glass jar)