Feijoa Jam for Winter
Let's make a wonderful jam from feijoa fruit for the winter! Feijoa jam guarantees you'll have a delicious, good-for-you treat on hand all through the cold season. Don't deny yourself the pleasure of putting up a batch!
Cooking method
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Step 1:
How do you make feijoa jam? To put up feijoa for the winter, get some good, whole, firm feijoa fruit, sugar, and a little water. Even slightly underripe fruit is fine — it works just as well for jam.
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Step 2:
First, make a sugar syrup. Combine the sugar and water in a pot, stir, and heat, stirring, until the sugar crystals fully dissolve. You don't need to boil it — that comes later, with the fruit.
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Step 3:
Scrub the feijoas well with a brush and trim off the stem ends (you can leave the blossom ends on or trim those too). Cut away any bad spots if needed. Then purée the fruit any way you like — in a blender, food processor, or meat grinder. You can also choose the texture: coarser bits of fruit or a finer purée.
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Step 4:
Add the feijoa purée to the hot syrup and stir.
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Step 5:
Bring the feijoa jam to a boil and cook for about five minutes, then ladle it hot into sterile jars and seal tightly with sterile lids. Once cool, move the jars to a cellar or pantry for storage.
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Step 6:
Serve the finished jam in small amounts, spooning it from the jar with a clean spoon.
- If you know and love the taste of raw (no-cook) feijoa jam but can't make it that way, this quick-cooked version gives you a thick, fragrant feijoa jam for winter. Both the raw and cooked versions have a wonderfully bright, rich flavor and an amazing aroma.
- You can round out and dress up the flavor with whatever extras you like. For instance, add a little lemon, crushed cardamom, walnut pieces, or finely chopped dried apricots — each one lends its own note and gives the finished jam a special charm and elegance.
- Many people prefer to put up feijoa with sugar without cooking it. That method is good, but it has one big drawback: the no-cook version keeps only in the refrigerator. The cooked jam, on the other hand, keeps well at any temperature for a long time.
- Note that, because feijoa is high in iron, the jam darkens fairly quickly — especially the raw version. That's perfectly fine; it's still tasty and safe to eat.
- Also keep in mind that feijoa has some very hard bits, which stay in the jam if you only run the fruit through a meat grinder. The jam is still delicious and edible, but it's best not to give that version to a young child. To avoid this, grind the feijoa in a food processor or blender instead.
- For extra flavor, you can add a little citric acid to the jam — it also helps keep the color bright! Happy preserving!
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
- Water - 0 kcal/100g
