Feijoa Jam Recipe
May 29, 2012
Feijoa Jam Recipe
We moved to our home just over 18 months ago. The backyard had very few plants and what was planted was not well maintained. In one of the corners of the yard, where Mr Fresh build a sandpit for Punky and Cuddles, was a straggly looking tree. I had asked Mr Fresh to remove it as we planted and cleaned up the yard. He thought it was “something” so it ended up staying. It turns out that it is a Feijoa tree. Last year the fruit fell to the ground. We were too busy to care as Cuddles had just been born and I had a long recovery.
Fast forward to this year and this week I picked the fruit and collected them from the ground around the sandpit. Since I picked them, I didn’t want them to go to waste. I have never tasted, nor cooked anything with Feijoa but am so happy to have discovered them in our back yard! They made sweet, thick rich jam. I am looking forward to spreading it thickly on my toast in the morning.
This is what I made today.
- Makes: approximately 800 ml
- Preparation Time: 20 minutes
- Cook time: 2 and 1/2 hours +
Ingredients:
- 1.2 kg of feijoa fruit
- 1 pear peeled and finely chopped
- 2 green apples peeled and finely chopped
- 500 ml of water
- 500 grams of jam sugar
Steps:
- Cut the feijoa fruit in half and scoop the middle out with a spoon, discard the skins and any fruit that is dark inside
- Add the feijoa to a saucepan as it is scooped from the skin and add the pear and apple pieces
- Add the water to the pan and set to simmer for approximately 20 minutes until the fruit is soft
- When soft mash the fruit and add the sugar
- Continue to simmer and still often to prevent it sticking to the bottom of the pan
- Cook for approximately 2 hours + until the mixture thickens to almost being the consistency of jam and turns a golden color
- Pot into steralised jars **
Note: I didn’t bother doing a test for setting point for this jam as the consistency thickened up easily so it was not required.
For detailed information on sterilizing jars for storage of Preserves review the USD Complete Guide to Home Canning (Guide 01).
**It is important that you ensure you use safe food preparation and storage techniques when preserving. You can find detailed information via the link to the USD Complete Guide to Home Canning.
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We have a Feijoa too! It is such a beautiful tree and the parrots love to nest in there which is an added bonus. Apparently they are at their best when they’ve fallen to the ground, you can also eat the pink petals of the flowers. I find the flavour a little strange but I’m learning to love it. My kiwi friends on the other hand, they go crazy for them!
Your jam sounds lovely, I think our tree has all but finished now so I’ll have to store this away for next season when we’ve got a glut.
Hi Erin, thanks for those little snippets of info. I picked most of mine off the ground so that is good to know and while there are no flowers left I am intrigued and will remember to try them next year too. Thanks!
how does feijoa jam turn red ? Do you use only the pulp ? I am in the process of making some and the recipe sail use skin as well. It’s a rather billions shade of green at the moment and not at all inviting. Any help much appreciated. Thank you
Hi Bunny, it needs to be cooked for a number of hours before it turns red.