Feijoa and Ginger Jam
By Chelsea SugarFrom one of our own Chelsea staff members, Bron, she reckons this feijoa jam is the perfect winter jam!5 servings
Prep time 10 mins
Cooking time 20 mins
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.