Feijoa Jam
Capture the vibrant taste of the tropics with this homemade feijoa jam, a perfect way to preserve the exotic, tangy-sweet flavor of feijoas. This simple yet satisfying recipe combines fresh feijoa pulp with granulated sugar, a splash of zesty lemon juice, and a touch of water to create a lusciously smooth, spreadable jam. With just 15 minutes of prep and 40 minutes of cooking time, this small-batch jam is ideal for spreading on toast, swirling into yogurt, or using as a topping for desserts. Whether you’re new to feijoas or a longtime fan, this recipe is a must-try for anyone looking to bottle up the unique essence of this delightful fruit. Plus, detailed instructions make it easy to whip up and store this fragrant jam, ensuring your pantry is stocked with a burst of tropical freshness.
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Recipe Information
Ingredients
- 1000 grams Feijoas
- 800 grams Granulated sugar
- 2 tablespoons Lemon juice
- 125 milliliters Water
Instructions
Wash the feijoas under cold water and pat dry with a clean towel.
Cut off both ends of each feijoa and slice them in half. Scoop out the flesh with a spoon and transfer it to a medium-sized pot.
Add the water to the pot with the feijoa flesh. Place the pot over medium heat and bring the mixture to a gentle simmer.
Cook the feijoa mixture for about 10 minutes, stirring occasionally, until the fruit softens and begins to break down.
Using an immersion blender, blend the mixture until smooth. Alternatively, you can transfer it to a blender, then return the purée to the pot.
Add the granulated sugar and lemon juice to the pot. Stir well to combine.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to a simmer. Stir occasionally to prevent the jam from sticking to the bottom of the pot.
Cook the jam for 20-30 minutes, or until it reaches a thick, spreadable consistency. To check, place a small spoonful of jam on a chilled plate and let it sit for 1 minute. If a finger pushed through the jam creates a wrinkle, it’s ready.
Once the jam is finished, remove the pot from heat and let it cool for 5 minutes.
Pour the jam into sterilized jars, leaving about 1 cm of space at the top. Seal the jars with lids and let them cool completely at room temperature.
Store the jam in the refrigerator for up to 4 weeks, or process the jars in a hot water bath for long-term storage.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 932.1 g | 339% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 882.8 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1751 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
