Feijoa Puréed with Sugar for Winter
An amazing vitamin-packed preserve for winter! Feijoa with sugar is a treasure trove of trace minerals and vitamins. That's exactly why it's best made as a raw jam, skipping any heat treatment. To keep this preserve green — so it doesn't yellow or darken — the recommendation is to store it in the freezer. I figure that if you're set on keeping feijoa-and-sugar until spring, then yes, that's probably the way to go, but bear in mind that some loss of nutrients is unavoidable that way.
Cooking method
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Step 1:
Gather the ingredients for the winter feijoa jam — there aren't many: good-quality feijoa and granulated sugar. Ideally, good feijoas should be free of dark spots and have a few "tasteful wrinkles," which signal that the fruit is ripe.
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Step 2:
Rinse the feijoas carefully, trim off the ends, cut the fruit into pieces, and purée it. How? Whatever way is easiest for you: use a meat grinder, drop the feijoa into a blender, or try an immersion blender.
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Step 3:
Either way, you should end up with a smooth purée.
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Step 4:
Add granulated sugar in an amount equal by weight to the puréed feijoa.
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Step 5:
Stir until the sugar dissolves.
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Step 6:
Spoon into sterile jars, seal with clean lids, and store in the refrigerator or freezer.
- Feijoa puréed with sugar is lovely served with a soft fresh roll or with pancakes. It's also a fine addition to a cup of tea. Since the jam is raw, don't eat it straight from the jar — that way the rest won't spoil. Scoop out what you need with a clean spoon and tuck the rest back in the refrigerator. Feijoa is famous for its high iodine content, so if iodine deficiency is a concern for you, take this chance to put up an excellent natural iodine-rich product for winter. As a variation, you can preserve feijoa with honey and walnuts — then you'll be set with a delicious vitamin preserve for the whole winter.
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
