This easy feijoa jam has just four ingredients and is super simple to make. A great way to use excess feijoas to enjoy them throughout the year.
Jump to:
This feijoa and ginger jam recipe makes a lovely thick, chunky jam with a mild feijoa flavor and the gentle warmth of ginger. If you like your jam looser reduce the cooking time. The ginger can be left out if it's not your thing, but trust me it's lovely with it!
To boost the feijoa flavor of this jam you can finely blitz up about six feijoa skins with a splash of water and add it to the fruit at the start of cooking. You will get a slightly chewier jam with flecks of green due to the skins, but it will have a stronger feijoa flavor. I like it with the skins, my kiwi husband likes it without!
Why you'll love this recipe
- A great way to use excess feijoas when in season.
- Easy homemade jam recipe with just a few ingredients.
- A delicious way to preserve feijoas to enjoy year-round.
Looking for even more ways to use up all those feijoas? Check out my complete list of feijoa recipes across both blogs, including my whole feijoa chutney recipe. Delicious!
Ingredients
Feijoas: aka pineapple guavas. No need to worry if you don't have your own tree. They are available in abundance throughout New Zealand from supermarkets, roadside stalls, friends and neighbors.
Outside New Zealand you can sometimes order online and they will ship the fruit. Alternatively in Australia I was able to find someone nearby me through my local buy sell swap group, so it's worth asking around.
White sugar: its simplest as it won't complete with the flavors of the feijoas. You could use caster sugar but is more expensive and not needed, white sugar works just fine.
Lemon: some lemon and lemon zest adds flavor, balance the sweetness and help make the jam set. Limes would also work well.
Optional:
Uncrystallized ginger: also called candied ginger. A little ginger gives a lovely warmth and depth of flavor. You can use crystalized or uncrystalized depending on what you can get hold of.
How to make feijoa jam
Have your jam jars, lids and utensils washed, dried and ready to sterilize.
Zest and juice the lemon. Finely chop the lemon zest. Finely chop the ginger. Slice the top off the feijoas, peel and dice them. Put the skins aside for a batch of feijoa fizz.
Hot tip: you need a very large pot to make jam it. The jam will get very hot and bubbly and you need plenty of room in the pot so it doesn't splatter molten hot jam over everything and you.
Put your water on to boil to sterilize your lids. Make sure your oven racks are in the correct position, then preheat your oven to 160°C to sterilize your jars.
Finely chop the feijoas and add them to a large pot. Add half a cup of water. Bring to the boil, then boil on about medium heat for about 25 mins, stirring frequently. Cook until the fruit is soft and starts to break down. Put a saucer in the freezer.
When the fruit has been cooking for about 15 mins put your lids into the boiling water and your jars in the oven to sterilize. Dip the utensils in boiling water for a few minutes to sterilize them. The jars and the lids need to be heated for ten to fifteen minutes to fully sterilize.
Add the sugar, lemon juice and zest and chopped ginger. If the fruit is still in large pieces at this point you can remove it from the heat and use a masher to help break down the fruit. Increase the heat and bring the jam to a boil. Boil vigorously for about 5 minutes, stirring frequently. Take the jam off the heat.
To test that the jam is done put a small spoonful onto the frozen plate. Allow the jam to cool, then use your finger to gently push the jam. If it starts to wrinkle as you push at the edge of the jam, your jam is done.
If not, return to the boil and boil for another two the five minutes, then re-test. Remember to put your plate back into the freezer.
Ladel pipping hot jam into hot, sterilized jars and screw on sterilized lids. Allow to cool completely, then label with the contents and date.
How to serve
To serve
To sever this pineapple guava jam spread it liberally on your favorite baked goods. I like mine on some lovely toasted English muffins but it works equally well on toast or fresh bread.
How to store
In properly sterilized this feijoa fruit jam will last at room temperature in a cool, dry place for up to a year. Once opened keep in the fridge and use within four weeks. Always inspect homemade jam before consuming and discard it immediately if it shows any signs of going bad.
Have you made this recipe? Let me know how it went in the comments below and tag me on instagram so I can see your delicious creations! @theaussiehomecook
Looking for more yummy recipes?
Why not try making
Have you made this recipe?
Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations!
📖 Recipe
Feijoa Jam
Ingredients
- 1 kg feijoas
- 3 cups (750gms) white sugar
- 1 medium lemon
Optional
- 1 and ½ tablespoons uncrystalized ginger
Instructions
- Wash and dry your jars, lids and utensils ready to steralize.
- Zest and juice the lemon. Finely chop the lemon zest. Finely chop the ginger. Slice the top off the feijoas, peel and dice them.
- Put your water on to boil to sterilize your lids. Make sure your oven racks are in the correct position, then preheat your oven to to 160°C to sterilize your jars.
- Add the diced feijoa to a very large pot with ½ cup of water. Bring to the boil, then boil on about medium heat for about 25 mins, stirring frequently. Cook until the fruit is soft and starts to break down. Put a saucer in the freezer.
- When the fruit has been cooking for about 15 mins put your lids into the boiling water and your jars in the oven to sterilize. Dip the utensils in boiling water for a few minutes to sterilize them. The jars and the lids need to be heated for ten to fifteen minutes to fully sterilize.
- Add the sugar, lemon juice and zest and chopped ginger. If the fruit is still in large pieces at this point you can remove it from the heat and use a masher to help break down the fruit.
- Increase the heat and bring the jam to a boil. Boil vigorously for about 5 minutes, stirring frequently. Take the jam off the heat.
- To test that the jam is done put a small spoonful onto the frozen plate. Allow the jam to cool, then use your finger to gently push the jam. If it starts to wrinkle as you push at the edge of the jam, your jam is done.
- If not, return to the boil and boil for another two the five minutes, then re-test. Remember to put your plate back into the freezer.
- Ladel pipping hot jam into hot, sterilized jars and screw on sterilized lids. Allow to cool completely, then label with the contents and date.
Notes
Join the community!
Like The Aussie Home Cook on Facebook and Pinterest for more great recipes
Comments
No Comments