Jam Setting Sugar
Make jam in minutes!...
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Sweets
Feijoa Jam
10 mins
10 mins
Easy
3 large jars
Wondering 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! Feijoa jam is a tasty way to enjoy the special, tangy-sweet flavour of feijoas. This homemade spread is simple to make. It’s perfect on toast, scones, or mixed into yoghurt. It’s a great way to enjoy feijoas even when they’re out of season!
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- Ingredients
- Method
Ingredients
- 1kg peeled, diced feijoas
- 1kg Chelsea Jam Setting Sugar
- 1 lemon, zest and juice
Chelsea Products in Recipe
Reviews
25
What did you think of this recipe?
Callum John Freebairn
Burnt with a toffee-like texture. Shame!
1
ollie dutton
didnt have clear instructions
3
Michelle
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
5
Jeanette Watt
I real love this recipe as it gives an amazing result and so quickly, always sets, thank you so much for this recipe
5
Kim
Easy and delicious.
4
Peaches
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.
1
Izz
??? Isnt this recipe completely different from before?
3
Chelsea Sugar
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.
5
Anthea O’Dea
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.
5
Bea
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!
5
Method
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.
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
Reviews
25
What did you think of this recipe?
Callum John Freebairn
Burnt with a toffee-like texture. Shame!
1
ollie dutton
didnt have clear instructions
3
Michelle
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
5
Jeanette Watt
I real love this recipe as it gives an amazing result and so quickly, always sets, thank you so much for this recipe
5
Kim
Easy and delicious.
4
Peaches
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.
1
Izz
??? Isnt this recipe completely different from before?
3
Chelsea Sugar
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.
5
Anthea O’Dea
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.
5
Bea
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!
5
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ingredients
- 1 cup chopped fresh feijoas (275g)
- 75g butter
- 2 eggs
- ¾ cup Chelsea White Sugar (170g)
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- ½ cup Meadow Fresh Original Milk (125ml)
Topping
- 2 Tbsp Chelsea Demerara Sugar
- 1 ½ tsp cinnamon
ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup Chelsea White Sugar (225g)
- 125g butter, melted and cooled slightly
- 1 large egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Soda
- 1 tsp ground ginger
- 1 cup sultanas (160g)
- 2 Tbsp sliced crystallised ginger
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Pastry
- 3 Tbsp Chelsea Caster Sugar
- 2 eggs, divided
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
Filling
- 400g feijoa flesh (approximately 12 feijoas)
- 2 Tbsp lemon juice
- ½ cup water
- 6 Tbsp Edmonds Fielder's Cornflour
- 4 egg yolks
- ¾ cup Chelsea Caster Sugar
- 50g butter
- 1 Tbsp finely grated lemon zest
Meringue Topping
- 4 egg whites
- 1 cup Chelsea Caster Sugar
ingredients
- 4 apples, peeled and diced
- 12 medium to large ripe feijoas, flesh only
- 1 onion, finely diced
- 1 teaspoon finely chopped or crushed fresh ginger
- 6 whole cloves
- 1 teaspoon yellow mustard seeds
- 1 teaspoon mixed spice
- 1 ½ cups white or cider vinegar
- 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar
ingredients
- 1C feijoa's pulp
- 1C boiling hot water
- 1C Chelsea White Sugar
- 50g butter
- 1 egg, beaten
- 2C self-raising flour
- 1tsp baking soda
ingredients
- 4 cups water
- 2 cups Chelsea Raw or White Sugar
- 4 cinnamon sticks
- 4 star anise
- 8 cardamom pods or whole cloves
- 2-2.5 kg fresh feijoas (depending on size)
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CUPCAKES
- 225g butter, softened
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups Edmonds Self Raising Flour
- ¼ cup cocoa powder
- 1 cup topped, tailed and finely diced feijoas (with skin on)
- ¾ cup chocolate chips
MOUSSE ICING
- 1 cup feijoa flesh
- ¼ cup Chelsea Caster Sugar
- 1 Tbsp lemon juice
- ¼ cup water
- 1 ½ Tbsp Edmonds Fielder's Cornflour
- 1 cup Meadow Fresh Cream
- ¼ cup Chelsea Icing Sugar
ingredients
- 10 ripe medium-sized feijoas
- 3 cooking apples
- 600ml water
- 600g Chelsea White Sugar
ingredients
- ½ cup Chelsea Caster Sugar
- 125 g Butter
- 1 tsp Vanilla essence/extract
- 2 Eggs
- 2 cups Self raising flour
- 8 Feijoas, peeled and thickly sliced
- ½ cup Almond flakes
- 1 to decorate Chelsea Icing Sugar
ingredients
- 15 Feijoas, scooped out, approx 250g
- 1 Tbsp Lemon juice
- 2 Eggs
- 2 Egg yolks
- 150 g Chelsea Caster Sugar
- 100 g Unsalted butter
ingredients
- 1kg Chelsea White Sugar
- 500ml water
- juice of 2 lemons
- 20 medium sized feijoas, peeled
ingredients
- 225gm butter
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups self-raising flour
- 1 ½ tbsp cocoa
- ¾ tsp ground cinnamon
- 2 cups feijoas, topped, tailed and diced with the skin on
- 1 ¼ cup chocolate chips
ingredients
- ¼ cup Chelsea White Sugar
- 4 Cloves, whole
- 1½ cups Rosé wine, or gewurtzraminer
- 2 Star anise
- 1 Vanilla pod
- 8 Feijoas
ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup boiling water (250ml)
- 1 cup Chelsea White Sugar(225g)
- 50g butter
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
ingredients
- 4 apples (i.e. Granny Smith)
- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
Crumble Topping
- ½ cup Edmonds Standard Grade Flour (75g)
- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
- 1kg Chelsea Jam Setting Sugar
- 1kg skinned and chopped feijoa flesh
- 1 Tbsp chopped crystallised ginger
- A knob of butter
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