How to make feijoa jam without cooking and with sterilization, in its own form and with additives. TOP 5 recipes with photos. Helpful hints. Video recipes.
Feijoa is a small fruit with a dense green skin, pleasant sweet and sour taste and amazing aroma. It hits the shelves in late autumn. It's delicious to eat on its own. But no less tasty and healthy aromatic jam is obtained from it. Harvesting from this exotic fruit in the winter season will remind you of sunny summer days and delight you with its taste. Jam will be an excellent addition to dessert and will provide many useful vitamins, acids, minerals and trace elements.
Feijoa Jam - Useful Tips
- Feijoa is a green berry that looks somewhat like kiwi, and tastes like pineapple and strawberry at the same time.
- Fruits contain a large amount of iodine and a whole range of other useful vitamins and minerals. It contains especially a lot of vitamin C.
- Ripe fruits are very soft, from which they are easily damaged and quickly deteriorate. Therefore, they are often sold not quite ripe.
- To maximize the beneficial properties of the hardy fruit, leave it for several days at room temperature until fully ripe. Since the riper the feijoa, the healthier it is. It should be soft, and the flesh should resemble jelly.
- Feijoa is not cooked whole, because the berries are large. However, the appearance and taste of the piece depends on the shape and size of the cut fruits.
- Before crushing the fruits, all tails are first removed from them.
- You can grind the berries in any convenient way: pass through a meat grinder with a large or medium grill, use a blender or food processor. If there are no such electrical appliances, grind the berries through a fine sieve.
- 100 g of feijoa fruits contain from 8 to 35 ml of iodine, and the daily iodine requirement of an adult is only 0.15 ml. Therefore, you need to eat this jam without overeating, about 50-70 g per day.
- You can sterilize jars and lids using a microwave, oven, or boiling water.
- Feijoa goes well with many additives: cranberries, lingonberries, banana, pear, oranges, lemon, lime. A good addition would be grated fresh ginger, for 1 liter of jam, 1 tsp is enough.
Feijoa jam without cooking
The recipe is good because nothing is cooked, which means that all vitamins will remain in the preparation in full and in winter it will serve as a good source of vitamin C and iodine.
See also how to make zucchini, lemons, and oranges jam.
- Caloric content per 100 g - 498 kcal.
- Servings - 2 kg
- Cooking time - 4 hours
Ingredients:
- Feijoa - 1 kg
- Sugar - 1 kg
Making feijoa jam without cooking:
- Wash the fruits and remove the tails from both sides.
- Grind the feijoa in a convenient way to create a puree.
- Transfer the chopped fruits to a saucepan and cover with sugar.
- Leave the mass for 2-3 hours, but you can also overnight so that the sugar is completely dissolved.
- Wash the jars with baking soda and sterilize over steam or in the oven. Rinse the lids and boil.
- Arrange the jam in sterile jars, close the lids and store in the refrigerator.
Feijoa jam with sterilization
Feijoa jam is delicious to savor with fresh buns, crackers, homemade bread, cookies. The sweetness can be used in baked goods as a filling in pies, pies, puffs.
Ingredients:
- Feijoa - 1 kg
- Distilled water - 200 ml
- Lemon - 1 pc.
- Sugar - 800 g
Making feijoa jam with sterilization:
- Rinse the feijoa under running water, cut into 2 halves and use a teaspoon to remove the pulp from all halves, which are placed in a deep, clean aluminum bowl.
- Sprinkle the feijoa fruits with sugar, stir and leave to infuse for 15-20 minutes.
- Then transfer to the stove and turn on a high heat.
- Add clean water to the fruit.
- Wash the lemon, pat dry with a paper towel and squeeze the juice directly into the bowl with the pulp of the feijoa.
- Grate the lemon peel on a fine grater and send to all products.
- When the mixture boils, screw the stove to a medium level and cook, stirring for 10 minutes.
- Pour the jam into sterilized jars with a ladle, cover with sterilized metal lids and leave to infuse for 10-15 minutes.
- Place the cans in a deep pot of water so that the level is 2-3 fingers below the neck of the cans.
- Boil over high heat, reduce heat to medium and pasteurize the jam for 20 minutes.
- Use tongs to remove the cans from the boiling water and close the lids with a preservation wrench.
- Turn the cans upside down, wrap them with a woolen blanket and cool the conservation for 2-3 days without temperature changes.
- Store feijoa jam in a cool, ventilated place for 1-1.5 years.
Feijoa five-minute jam
The five-minute jam does not undergo a long heat treatment, so it can be used for medicinal purposes. Namely, it contains a large amount of organic iodine compounds.
Ingredients:
- Feijoa - 1 kg
- Sugar - 1 kg
- Water - 0.5 tbsp.
Making a five-minute feijoa jam:
- Wash the fruits, cut off dry inflorescences and twist through a meat grinder.
- Pour water into a saucepan, add sugar, stir until sugar becomes wet and bring to a boil.
- Add the scrolled mass of feijoa to the pan, and boil, stirring constantly.
- Boil for 5 minutes, all the while removing the foam formed on the surface.
- Transfer the jam to sterilized jars and roll up with clean lids.
- Wrap the jars in a warm blanket and leave to cool slowly.
Feijoa jam with walnuts
The tropical fruit feijoa is useful on its own, and with walnuts, the harvesting will be even healthier, which is especially important in the winter season.
Ingredients:
- Feijoa - 1kg
- Sugar - 1kg
- Peeled walnuts - 100 g
- Lemon - 0.5 pcs.
Making feijoa jam with walnuts:
- Pour the lemon with boiling water for 2 minutes, cut into pieces and remove the seeds.
- Wash the feijoa and cut into several pieces.
- Mix feijoa and lemon with a blender in mashed potatoes.
- Fry the walnuts a little in a pan and punch with a blender into coarse crumbs or cut with a knife.
- Combine mashed feijoa with nuts and add sugar.
- Stir and leave at room temperature to melt the sugar.
- Transfer the jam to clean jars and store in a cool place.
Feijoa jam with pears
Harvesting feijoa jam with pears will preserve the taste of the fruit and make up for the lack of iodine and vitamins in the body in the winter season, when the flu, SARS and vitamin deficiency are raging. Jam will strengthen the immune system and increase efficiency.
Ingredients:
- Feijoa - 1 kg
- Pears - 2 pcs.
- Semi-sweet white wine - 100 ml
- Sugar - 1 kg
Making feijoa jam with pears:
- Wash the fruits, dry, cut in half and clean out the pulp, which you put in a saucepan.
- Peel the pears, cut into small pieces and send to the feijoa.
- Pour wine into the mass and put on fire.
- Stir constantly and cook for 15 minutes.
- Turn off the heat, add sugar and stir to dissolve.
- Return the pot to the heat and simmer for 15 minutes.
- Pour the feijoa pear jam into sterilized jars and roll up with clean lids.
Video recipes:
Feijoa jam without cooking for the winter
Feijoa jam and jam
