No-Cook Feijoa Jam Mashed with Sugar for Winter
A quick, easy way to lock in all the fruit's goodness! Feijoa is an exotic fruit that only shows up on our shelves in the fall. It's packed with beneficial nutrients. In this recipe, the feijoa is mashed with sugar, which preserves the maximum of its vitamins and healthy properties.
Cooking method
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Step 1:
How do you make no-cook feijoa jam mashed with sugar? Let's get the ingredients ready. We'll measure out the sugar only after we've pureed the feijoa.
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Step 2:
Wash the fruit well and let it dry. You don't want excess moisture when mashing it with sugar.
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Step 3:
Trim off the stems and the sepals from the feijoa.
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Step 4:
Grind the fruit using whatever method is convenient or available to you. I use a food processor — basically a large version of a chopper. It's handy for processing big batches. You could use a blender, a meat grinder, or even a box grater. Each method gives you a different texture — with or without larger bits. In my case it came out as an almost smooth, thick puree.
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Step 5:
Weigh the puree. Measure out exactly the same amount of sugar and stir it into the mashed fruit.
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Step 6:
Mix everything together very well. Then refrigerate it for at least three hours. The goal is to fully dissolve the sugar. If you're really short on time, try beating the puree with a mixer using the standard beaters. But the easier route is time and cold — afterward the sugar will have completely dissolved.
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Step 7:
Take the puree out of the fridge, stir it once more, and spoon it into clean jars you've prepared ahead of time. I just washed mine well with baking soda — no need to sterilize them, since we'll be storing the jam in the fridge. Cap the jars and refrigerate. You can eat the mashed feijoa right away. Enjoy!
- The mashed feijoa turned out really tasty! The flavor reminds me a bit of wild strawberries. For this, it's important to choose good, ripe fruit. They shouldn't be too soft or dark inside when cut — that means the fruit is overripe and could ferment in storage. But it's also best to avoid feijoa that's too hard, since unripe fruit isn't tasty. If you bought underripe fruit, leave it in a dark place for a few days to soften. You can add all sorts of extras to this jam — citrus, nuts, ginger, honey, cranberries. Be sure to store the mashed feijoa in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Feijoa - 49 kcal/100g
