6 feijoa jam recipes that the whole family will appreciate

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

The treat can be eaten immediately or prepared for the winter.

To make jam, choose ripe fruits without traces of rot and other damage to the skin.

Use sterilized jars and lids for preparation.

1. Raw feijoa jam with sugar

Ingredients

• 1 kg feijoa;
• 1 kg of sugar.

Preparation

Rinse the feijoa under running water and dry. Cut off dry sepals. Grind the fruits with a blender or pass through a meat grinder, add half the sugar and stir. Whisk with a blender for 2-3 minutes, add the remaining sand and continue whisking for a few more minutes.

Pour the prepared jam into jars, close the lids and store in the refrigerator for 2-3 months.

2. Raw feijoa jam with orange

Ingredients

• 600 g feijoa;
• 1 orange;
• 600 g of sugar.

Preparation

Rinse the feijoa, dry it and remove the sepals. Cut into small pieces. Remove the zest from the orange and grate it on a fine grater. Chop the pulp with a knife. Combine everything with a blender to get a homogeneous mass. Cover with sugar and leave for 10-15 minutes. Then pour into jars and close the lids. Keep cool for no more than 2-3 months.

3. Raw feijoa jam with nuts

Ingredients

• 500 g feijoa;
• 500 g sugar;
• 100 g of walnuts or any other nuts.

Preparation

Rinse the feijoa, dry it and remove the sepals. Pass through a meat grinder, then mix with sugar and chopped nuts. Divide into jars and cover with lids. Store in the refrigerator for 2-3 months.

4. Jam from feijoa in pieces for the winter

Ingredients

• 500 g feijoa;
• 500 g of sugar.

Preparation

Rinse the feijoa, remove the stalks. Cut into circles or small pieces. Place in a saucepan in several layers, sprinkle with sugar each.

Put on the stove, bring to a boil over high heat, then cook on low for another 5-6 minutes. Skim off the resulting foam. Pour the finished jam into jars and roll up the lids. Cool it warm under a blanket or blanket.

5. Jam from whole or halved feijoa in sugar syrup for the winter

Ingredients

• 500 g feijoa;
• 250 g sugar;
• 500 ml + 1 tablespoon of water.

Preparation

Wash the feijoa, peel and place in a bowl of cool water.

Pour sugar and 1 tablespoon of room temperature water into a saucepan. Stir and cook over low heat until the granulated sugar dissolves. Remove from heat and pour in 500 ml of boiling water, stirring constantly.

Throw the feijoa peel into the resulting syrup. Cook over medium heat for 6-7 minutes, then strain through a sieve. Put whole fruits or halves of feijoa in syrup and cook over low heat for about 40 minutes, stirring occasionally.

Put the finished jam in jars, roll up the lids and cool under a blanket or blanket.

6. Feijoa jam with ginger, lemon and cardamom for the winter

Ingredients

• 1 kg feijoa;
• 60 ml of water;
• 800-900 g sugar;
• 1 lemon;
• 1 piece of ginger (about 2 cm long);
• 1 pinch of cardamom - optional.

Preparation

Peel and cut the feijoa into small pieces. Place in a saucepan and cover with water. Add sugar, grated lemon zest, squeezed lemon juice, grated ginger and cardamom. Leave it on for 2-3 hours. Then bring to a boil and simmer over low heat for 5-10 minutes. Pour into jars and roll up lids.

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