Feijoa jam

Content

1 Features and benefits of feijoa
2 Feijoa jam recipes
3 Conclusion

Feijoa is an exotic fruit that grows in South America. It is subjected to various types of processing, which makes it possible to obtain delicious blanks for the winter. Jam from feijoa contains a large number of useful substances and has an excellent taste.

The prepared jam can be consumed as a separate dessert or used as a filling for baked goods.

Features and benefits of feijoa

Feijoa is a green, elongated fruit. Ripe specimens are distinguished by a dark green uniform color. The pulp of unripe fruits is white.

Only ripe fruits are used to make jam. If there is damage, such areas should be cut out.

Important! Feijoa contains fiber, iodine, essential oils, sodium, magnesium, phosphorus, calcium, vitamins C and B.

Feijoa appears on sale in the fall and early winter. During this period, its value decreases. Therefore, autumn is the optimal period for making jam from this exotic fruit. The shelf life of feijoa is no more than one week, so you need to process it as quickly as possible. Regular intake of jam from feijoa useful for the following disorders in the body:

avitaminosis;
colds;
digestive problems;
iodine deficiency;
increased blood cholesterol levels;
low hemoglobin;
atherosclerosis;
disorders of the thyroid gland;
problems with memory and attention;
stress and depression;
reduced immunity.

Advice! It is recommended to consume no more than 100 g of feijoa jam per day. For children, the daily norm is 50 g.

It is better to avoid using jam if you have an individual intolerance to this exotic berry. You should also take dessert with caution at various stages of diabetes, since the fruits contain an increased amount Sahara.

Feijoa jam recipes

To obtain a delicious jam, the pulp from the feijoa fruit is used. It is possible to cook the fruits together with the peel, then you need to put them in boiling water and chop them using kitchen appliances.

Raw jam retains maximum beneficial properties. If you need to prepare dessert for the winter, it is better to heat it. You can also divide the fruits and make jam, and process the rest and leave it raw.

No cooking

The easiest way to make feijoa jam is to use ripe fruits and granulated sugar. In the absence of heat treatment, the maximum of useful substances that feijoa is rich in is preserved.

The recipe for making jam is divided into several stages:

A kilogram of exotic fruits needs to be washed and trimmed on both sides.
Then the ingredients need to be crushed using a meat grinder or blender. The peel is left on because it contains a large amount of vitamins and minerals.
Add 1.5 kg of sugar to the resulting mass. The mixture is left for a couple of hours so that the sugar dissolves and the juice is released.
The finished jam is placed in sterilized jars.

If jam is prepared without cooking, its shelf life is limited. It is recommended to use it within 2 months. Ripe feijoa fruits are stored for only a week, but adding sugar and heat treatment of the jars allows you to extend this period.

With orange without cooking

Without heat treatment, delicious jam is prepared with the addition of orange. In their raw form, the ingredients retain their beneficial properties. However, it is recommended to use jam within the next couple of months after preparation.

The cooking recipe requires performing a certain order of actions:

First, ripe feijoa fruits (1.2 kg) are selected. They need to be washed, cut on both sides and passed through a meat grinder. The peel should be left as it is rich in nutrients.
One large orange is peeled and crushed in a meat grinder or blender. Then the juice is extracted from the pulp.
A glass of walnuts also needs to be chopped in any available way.
The ingredients are mixed, a kilogram of sugar is added to them.
The mass is left in a dark place for several hours to allow the juice to release.
The finished jam is placed in sterilized jars and covered with nylon lids.

Quick recipe with kiwi

A delicious kiwi and feijoa jam is prepared in a quick way without heat treatment. The main disadvantage of this dessert is its short shelf life. It is recommended to use the jam within 3 days.

The cooking procedure includes several stages:

Kiwi (5 pcs.) needs to be peeled and cut in half.
Feijoa (0.4 kg) is enough to cut into large pieces and remove the tails.
The ingredients are crushed in a blender or using any other kitchen equipment.
You can add a couple of tablespoons of honey to the resulting homogeneous mass.
The jam is thoroughly mixed and served. It is recommended to store the dessert in the refrigerator.

Recipe with honey and nuts

The original dessert is obtained by combining feijoa, honey and nuts. It is best to prepare it in the fall to use it in winter when you get the first signs of a cold.

The ingredients are not subjected to heat treatment, since when heated, honey loses most of its beneficial properties.

The cooking procedure consists of several stages:

About a kilogram of feijoa must be washed and placed in boiling water for 10 seconds.
Then the fruits are cut into pieces and passed through a meat grinder. You can leave the peel, then the concentration of nutrients in the jam will increase.
Add 0.5 kg of honey to the resulting mass. If you need to get a sweeter dessert, then increase the amount of honey.
Then take a glass of walnuts or any other nuts. They need to be crushed in a mortar or blender, and then added to the mass.
It is recommended to store dessert in glass containers in the refrigerator.

Recipe with cooking

Heat treatment allows you to extend the storage time of workpieces. During the cooking process, feijoa produces a delicious jam, which is used as a filling for pies and other baked goods.

The recipe for cooking jam is as follows:

A kilogram of feijoa needs to be washed and divided in half.
Remove the pulp with a spoon and transfer it to a fireproof container.
The resulting mass is covered with a kilogram of sugar.
If you wait a couple of hours, an intense release of juice will occur.
Then the mass can be put on fire.
It is recommended to cook the confiture within an hour after boiling.
The resulting hot dessert is distributed into containers, which are sealed with lids.

Feijoa confiture

Confiture is a jelly-like dessert in which pieces of fruit or berries are evenly distributed. The confiture is cooked in one step. It is best to use a large basin for this purpose.

The procedure for obtaining confiture is as follows:

A kilogram of feijoa needs to be washed, doused with boiling water and cut into large pieces.
The fruits are crushed in a blender to form a homogeneous mass.
A syrup consisting of 1 liter of water and 1 kg of granulated sugar is put on the fire to boil.
The readiness of the syrup is checked one drop at a time, which should retain its shape. If the drop spreads, then you need to continue cooking the syrup.
Feijoa is placed into the finished syrup in parts, heated over low heat. This will ensure uniform penetration of the liquid into the mass.
The finished mass can be placed in jars for the winter.

With lemon

The addition of lemon makes feijoa jam a source of vitamin C in winter. The cooking recipe in this case takes the following form:

First, take about a kilogram of ripe feijoa fruits. They need to be washed in hot water and then scalded with boiling water. This simple procedure will get rid of dirt.
Then the fruits are cut in half and the pulp is removed. This is what will be used for jam.
One lemon needs to be washed and then peeled.
The resulting peel is grated, and the lemon itself is squeezed to extract the juice.
1.2 kg of granulated sugar is poured into a bowl with feijoa pulp. Leave the mixture for half an hour until the sugar is completely dissolved.
Then the container is placed on the fire, after adding 0.2 liters of water, lemon zest and squeezed juice.
When the mass boils, reduce the burning intensity and continue to cook it for half an hour.
The finished jam is distributed into sterilized jars and covered with lids for the winter.

With pear

An unusual-tasting dessert is made from feijoa combined with pear. Another component of jam is white semi-sweet wine.

Prepare delicious jam according to the following recipe:

Selected feijoa fruits (1 kg) must be thoroughly washed and cut in half. Then the pulp of the fruit is scooped out with a spoon and placed in a separate container.
Three ripe pears need to be peeled and seeded. The pulp is crushed using a blender.
The components are combined in one container with the addition of 0.2 liters of white wine.
Be sure to add 0.8 kg of granulated sugar.
The resulting homogeneous mass is brought to a boil over the fire. The jam needs to be stirred periodically.
When the mass begins to boil, remove the container from the heat.
The jam must cool completely, after which it is again put to boil on the fire.
When the mixture boils again, it can be distributed into glass jars.
Cover the containers with lids and leave to cool.

With ginger

Ginger has a pronounced aroma and taste, which are transferred to the jam when this ingredient is added. Ginger is used as a means to stimulate digestion, reduce inflammation, and combat excess weight. During colds, jam with ginger helps strengthen the immune system.

The process of making ginger and feijoa jam is divided into several stages:

About a kilogram of feijoa needs to be washed, cut in half and the pulp removed.
Grate a small ginger root (10 g).
The ingredients are mixed, 0.4 kg of granulated sugar is added to them.
Be sure to add 0.5 liters of purified water.
The mixture is stirred and brought to a boil over the fire.
When the boiling process begins, reduce the heat and cook the mixture for 2.5 hours. The jam is stirred periodically.
The finished dessert is distributed into jars and covered with lids.
After cooling, the containers are stored in the refrigerator.

Multicooker recipe

Using a multicooker greatly simplifies the process of preparing homemade preparations. Making jam is no exception. A multicooker involves minimal intervention in the cooking process. It is enough to select the required mode and control the cooking procedure.

In a slow cooker, the taste and aroma of feijoa is better preserved, since the fruit is boiled under the lid.

Important! It will not be possible to get thick jam in a multicooker, since the mass thickens only with the active evaporation of moisture.

The procedure for making feijoa jam in a slow cooker is as follows:

A kilogram of ripe fruits is peeled, and the pulp is placed in a multicooker bowl.
Then you need to add freshly squeezed juice and the zest of one lemon to the mixture.
Sugar is measured out at 0.9 kg and added to the total mixture.
On the multicooker, turn on the “Stew” mode.
Cook the jam for 50 minutes, stirring it periodically.
The finished dessert is placed hot in jars and covered with lids for the winter.

Conclusion

Feijoa jam is a tasty and healthy addition to your winter diet. Exotic fruits can be crushed and covered with sugar. This jam will retain more beneficial properties. For winter storage, it is recommended to heat treat the ingredients. Feijoa goes well with citrus fruits, honey, nuts, pear and ginger. Using a multicooker you can simplify the cooking procedure.