If you love the taste of feijoas, you can make it last all year long with your very own homemade feijoa jam. People will be impressed! Just 3 ingredients…
1 kg Feijoa fruit (weighed whole)
¼ cup water
4 cups sugar
Scoop out then roughly slice feijoas, add water and boil gently until soft. Stir in sugar and boil hard for 5-10 minutes, or until a drop popped onto a saucer solidifies and gels. Feijoas are high in pectin so this happens quickly. Immediately pour into heated jars and seal.
Feijoa Jam hint: preserving jars are always good, but any glass jar is appropriate. The key is sterilisation! Wash and dry thoroughly (or put through the dishwasher) and put in a hot oven for at least 20 minutes. How well you sterilise your jars and how good your jam will last and taste! If you are using just mix and match jars, make sure you seal them properly with transparent cellophane covers and a rubber band. The old K-B ones are good.
Freezing Feijoas: Feijoas are great eaten on their own but you can also freeze the feijoa pulp if you are struggling to get through the excess. You can use the pulp to make fruit crumble, feijoa bran muffins, or chutneys. Our Fresh In The Kitchen team loves making Feijoa Wine and Feijoa Sorbet is also magnificent.