INGREDIENTS (Makes 5 x 250ml jars of jam)
1 kg Feijoa pulp
½ cup warm water
1 lemon, zest and juice
4 cups sugar
Place Feijoas in a large heavy based saucepan. Add lemon juice, zest and water.
Bring the mixture to the boil over a medium heat and cook for 15 minutes. The fruit should be soft.
Add sugar and stir until it dissolves.
Bring jam to the boil, then let it boil for 30 minutes stirring occasionally, or until the mixture reaches setting point.
Pour jam into warm, sterilised jars. When the jars are cool, seal them or put a lid on them.
You either love then or hate them! I love them but they are so hard to come by in Australia.
After putting up a photo of Feijoas last week a friend from church said she had a Feijoa tree in her backyard laden with fruit so she dropped in a big bag of feijoas. Thanks Britt!!! So I decided to attempt some Feijoa jam so I could enjoy that unique Feijoa flavour throughout the year. It is so delicious on hot fresh bread with lashings of butter. If you have a glut of feijoas lying on the ground in your backyard give this jam a try.