Feijoa jam
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.
Ingredients
- 1 kg Feijoa weighed whole
- ¼ cup water
- 4 cups sugar
Instructions
- Cut feijoas in halves. Scoop out the flesh then roughly slice. 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.
Notes
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.
Tried this recipe?Let us know how it was!
Serve this with delicious pikelets.
[…] you’re into making your own jam, have a crack at something a bit different with feijoa or even […]
Is the kg measurement the feijoa before you take out the flesh or is it just a kg of the flesh.?
Hi Trish,
It’s a kilo of fruit whole.
What are the measurements in metric units? The recipe says that it’s stated in metric measurements, but it gives cups not grams or millilitres. How many grams of sugar and how many millilitres of water should we be using? Thanks in advance
Hi Jane,
You’ll need 60ml of water and 800g of sugar.
Enjoy your jam!
Do you peel the feijoas? I would think so but the recipes doesn’t say that so thought I should ask.
Hi Karen,
In this particular recipe we’ve peeled the skins but you can totally use them if you want. Just make sure you cut the tips off.
Enjoy the feijoa season!
Just to clarify, it’s just the flesh that is cooked in this recipe right? the skin is discarded?
Thanks 🙂
Yes, that is correct.