By Chelsea Sugar
Page views: 111020Wondering what to do with your abundant crop of feijoas that arrive in March/April every year? Make feijoa jam and enjoy their unique taste all year round!
15 reviews
1kg peeled, diced feijoas
1kg Chelsea Jam Setting Sugar
1 lemon, zest and juice
Place prepared feijoas, Chelsea Jam Setting Sugar, lemon zest and lemon juice in a large heavy-based saucepan. Stir over medium heat for a couple of minutes or until sugar dissolves.
Increase heat and bring to a full boil (a boil that cannot be stirred down). Boil rapidly for 4 minutes (removing any foam with a spoon).
Test a small amount of jam on a cold saucer (the surface should wrinkle when a spoon is pushed through it). If the surface doesn't wrinkle, return to the boil for 1-2 minute intervals and test again.
Ladle hot jam into warm sterilised jars and seal with a lid.
Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.
Makes approximately 5-6 cups.
a great way to use up an abundance of feijoas. I don't bother peeking them just blitz in the processor.
I real love this recipe as it gives an amazing result and so quickly, always sets, thank you so much for this recipe
I make feijoa and crystallised ginger jam, turns out perfect every time using your recipe also I make feijoa crumble without the apple, luv feijoa season.
Delicious. This was my first time making jam. I used a digital thermometer & brought it up to 105C. It set perfectly. Also used 2/3 of the sugar amount
Tried this recipe with some sour feijoas and used 2/3 of the sugar amount, it turned out great! Easy recipe for a first-timer!
Quite nerve racking being able to judge when it is set whilst it is still boiling away, don't want to over do it, but that is jam.
Easy and tasty. Recipe doesn't mention stirring mixture, but that's rather obvious! Can make with 2/3 the sugar if you want to.
Followed the recipe to the letter, including the bit about leaving to boil for 20 minutes without stirring..... bottom burnt very badly. Waste of ingredients and time.
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