Feijoas are a super high fibre fruit rich in vitamin C and also contain folic acid, so they are fantastic for pregnant women. On top of that, they’ve got potassium, magnesium and other vitamins and minerals.
We are once again laden with feijoas and with that in mind I wanted to re-share this delicious and easy recipe from a few years ago – no peeling required!
All you have to do is top and tail the Feijoas, cut them in half and roughly dice in a food processor, the skins add colour, texture, and flavour when cooked.
I found my first try at making this jam a little sweet so I reduced the quantity of sugar and added crystallised ginger and Green Goddess Apple Cider Vinegar to give it more of a tang.
The result was a delicious zesty jam that’s great on crackers with cheese and even better on top of freshly toasted crumpets with crème fraîche – perfect to serve up on Mother’s Day for afternoon tea.
Best Ever Feijoa & Ginger Jam
1 kg feijoas
3 lemons, squeezed, use only the juice
150g crystalised ginger, chopped
1/4 cup Green Goddess Apple Cider Vinegar
500g jam setting sugar
1 vanilla pod
1/2 tsp citric acid
1/4 cup hot water
Gently rinse feijoas in a large bowl of cold water with a little white vinegar added, drain. Top and tail all the feijoas leaving the skins on, cut in half and throw out any that are starting to go rotten. Make sure you have 1 kg of good feijoas, put them into the food processor and dice roughly.
In a pot on the stove combine all of the ingredients except for the jam setting sugar, add the feijoas and bring to the boil, making sure the mixture does not stick on the bottom of the pot. Once boiling stir in the jam setting sugar until dissolved, turn down and simmer for 5 minutes. Remove any foam that has appeared on the the top, pour into serilized jars and seal.
**Make sure you have 4 -5 sterilised jars ready when you start to cook. This recipe makes about 8 cups. The easiest way to sterilise jars is to wash them in hot water with dish wash added, rinse thoroughly and place in the oven on 120c for 15 minutes. Cool the jars before putting the jam in.