FEIJOA JAM

This recipe was passed onto me from a kind lady who was tending to my son’s injuries. The conversation as it does often with me turns to food related topics.  We got talking about her mum's feijoa jam. Not only is it delicious smothered over a piece of buttered bread it also works fantastic as a savoury compote alongside cheese and charcuterie.

The best way to peel a feijoa is to use a peeler not a knife, less waste.

Preparation time - 10 minutes

Cooking time - 30 minutes

Skill - easy

Makes - 4x400g jars (approx)

Ingredients

1 kg ripe feijoa, peeled and sliced

⅔ cup water

800g sugar

Zest and juice of 1 lemon or lime

4x 400g jars and seals

Method

Firstly sterilise your jars and lids.

To make the jam, place the prepared feijoas into a deep sided, heavy based pot.  Add the water and cook until soft and pulpy.

Add the sugar and lemon zest and juice.  

Stir to combine. 

Bring to the boil, removing any scum that sits on the surface of the jam.

Boil vigorously for at least 10-15  minutes.  Check the setting point by adding a spoon of jam onto a chilled plate.  Run your finger through the jam and if it stays separated then it is ready if not continuing cooking until this stage occurs.

When ready, remove from the heat, cool slightly.  Depending on your preference you can bottle the jam chunky or you could use a masher to make the jam a little smoother.

Pour into warm sterilsed jars, seal, label and enjoy.