Chelsea Trusted 135 Years SPOT

Feijoa and Ginger Jam

By Chelsea Sugar
Feijoa and Ginger Jam
5 servings
  • 10 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves

    1kg Chelsea Jam Setting Sugar
    1kg skinned and chopped feijoa flesh
    1 Tbsp chopped crystallised ginger
    A knob of Tararua Butter


    In a large saucepan combine feijoas, ginger and Chelsea Jam Setting Sugar. Cook over a low heat, stirring, until sugar has dissolved.

    Add the knob of Tararua Butter then increase heat and boil rapidly for 4 minutes.

    Remove from heat, then test a small amount on a cold plate (the surface of the jam should wrinkle when a spoon is pushed through it). If it doesn't wrinkle cook for a further 2 minutes and test again.

    Spoon into hot, sterilised glass jars and seal.

    Makes 4-5 medium jars.

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Average Rating
(10 reviews)

Excellent tasting even when I substituted brown sugar and used 750ml and I used 2 tspoons of freshly ground ginger! Very easy to make!

Sooooo easy to make and highly delicious. If you LOVE ginger (as I do) then double it, you still get the feijoa taste.

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I used raw sugar and used 3/4 of the measurement and put in 5 tbsps ginger and absolutely love it

Just loved the jam, but as I am a ginger lover put double the amount of ginger in it!

My mum has been making Feijoa and ginger jam for many years. Love it :)

Great recipe fabulous with crackers and brie/Camembert cheese. Must admit I doubled the ginger as I am a ginger lover.

Great recipe loved by all easy to make

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Awesome taste of Feijoa with a hint of ginger. Quick and easy

Easy and fabulous!! My kids adore feijoas

Thank you, an awesome recipe. My family loved this jam.

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