Feijoa Jam: 11 Best Recipes

Feijoa is an exotic fruit that our compatriots have long loved. It is consumed fresh and harvested for the winter in the form of jam. With a lack of vitamins in the body, such a treat will benefit, strengthen immunity and increase the activity of important human systems. Let's look at the basic recipes for treats and everything related to this.

Benefits of Feijoa Jam

1. A lot of ascorbic acid, which is called vitamin C, accumulates sweetness. It is needed for the human immune system, reducing susceptibility to viral infections and increasing metabolism.
2. The treat protects the stomach from peptic ulcer, has a positive effect on the work of the pancreas and intestines. This treat stimulates brain neurons, which improves memory.
3. Fruit and all the treats from it are indicated for use by persons with susceptibility to atherosclerosis and varicose veins. Jam or jam is the best effect on the circulatory system and heart.
4. However, in order not to harm the body, it is necessary to take into account possible prohibitions for admission. The list includes diabetes mellitus, infancy and the period of gestation.
5. It is also worth mentioning the effect of feijoa jam on the kidneys and liver. After a large feast, only one spoonful of treats will relieve a hangover and remove ethyl alcohol.

Feijoa jam without cooking

• granulated sugar - 1.8 kg.
• feijoa - 1.9 kg.

1. Prepare raw materials for further action. The fruits should be washed and dried, then dried and chopped by a food processor.
2. Combine the granulated sugar with the recipe in volume according to the recipe, knead and let the granules melt.
3. Sterilize the container and be sure to dry it so that there are no drops of water left. Pack refreshments in containers, roll up, you're done!

Feijoa Pear Jam

• granulated sugar - 245 gr.
• pear - 0.15 kg.
• feijoa - 0.9 kg.
• sweet wine (preferably white) - 0.15 liters.

1. Each feijoa fruit must be washed in advance and dried from water, then cut and remove the pulp. Pears are cleared of cores, chopped in an equal cube.
2. Combine the fruits together, add granulated sugar with wine. Send the ingredients to simmer at low power until bubbles appear.
3. Then turn off the burner, cool, repeat cooking a few more times before drilling. In the third stage, after turning off the stove, the composition is immediately packaged and sealed.

Feijoav jam with orange

• orange - 80 gr.
• feijoa - 0.4 kg.
• granulated sugar - 0.75 kg.

1. First, all components must be freed from inedible parts, then pass through a blender or a meat grinder. Combine the ingredients with granulated sugar.
2. Wait until the crystallized compound has dissolved. Boil until the formation of bubbles begins, in a hot state, twist along the banks and keep it turned upside down until it cools.

Feijoav jam with nuts

• water - 480 ml.
• powdered lemon - 6 g.
• nuts (optional) - 220 gr.
• feijoa - 970 gr.
• orange peel - 4 handfuls
• orange - 1 pc.
• granulated sugar - 480 gr.

1. Free each fruit from the peel and cut out the pulp, sprinkle with granulated sugar and wait at least 2 hours. Peel the obtained zest of fresh orange from the white layer inside, cut the upper orange part into strips.
2. Rinse nuts in advance with water, dry on towels, then fry in a dry pan without adding oil. Then they are coarse chopped in random order.
3. Sugar by that time has already decently melted, mix it with nuts and chopped peel of an orange. Add the juice of a whole orange and lemon.
4. Set already combined ingredients on a fire, cook at low power until thickened. Once this happens, detect 8 minutes and turn it off. Pack immediately and allow to cool.

Feijoa Honey Jam

• bee honey - 110 ml.
• walnut - 95 gr.
• ripe feijoa - 7 amount

1. Prepare the nuts so that the peeled kernels remain without partitions. Wash the fruits well and pat dry with paper towels. Chop the feijoa into small pieces.
2. Place the berries and nuts in the blender bowl. Turn on the appliance and get a homogeneous mixture from the products. After that, introduce flowered honey into the mass, knead. Spread jam over glass jars. Cork up. The shelf life of the goodies is no more than six months.

Feijoa ginger and lemon jam

• ginger root (peeled) - 6.5 cm.
• granulated sugar - 380 gr.
• lemon fresh - 130 ml.
• feijoa - 480-500 gr.

1. First, the fruit must be freed from the stalk, then rinse and cut off the tip. Prepare the combine or meat grinder for work by turning on the minimum nozzle.
2. Pass the feijoa through the appliance to get the slurry. If necessary, you can carry out these actions several times. Transfer this compound to a thick-bottomed refractory container.
3. Grind the peeled ginger root on a grater, mix with lemon juice and send these ingredients to a common cooking container. Set the dish on the stove, set the average power.
4. Wait for the first bubbles to appear, then note the time. After 7-8 minutes, turn off the fire, pack the finished hot treat in jars.

Pomegranate jam with feijoa

• ripe pomegranate - 1 pc.
• feijoa - 950 gr.
• sugar - 1.1 kg.

1. Carefully remove the peel from the pomegranate so as not to damage the fruit. Separate the seeds from the partitions. Wash feijoa with classic technology and dry. Pass the products through the blender.
2. Add sugar to the slurry and mix. Wait for the crystals to dissolve. Re-mix the mass. Spread the treat on sterile jars and close the capron lid. Store raw jam in the refrigerator.

Lemon jam with honey and feijoa

• flower honey - 120 gr.
• ripe feijoa - 17-20 pcs.
• medium-sized lemon - 1 pc.

1. Remove the zest from the lemon and remove the seeds. Rinse the feijoa fruits and pat dry. Chop the food into pieces of arbitrary shape and send to a blender.
2. Pour the prepared mass into a suitable bowl and mix the beekeeping product. Distribute the treat over sterile containers. Roll up cans and store in a dark cool place.

Feijoav jam with orange

• granulated sugar - 0.6 kg.
• feijoa - 1.1 kg.
• orange - 1 pc.

1. Peel the citrus from the zest and get rid of the seeds if necessary. Rinse the green fruits of running water and wipe dry. Remove the ponytails.
2. Grind fruit in a food processor. Pour the mass into the pan. Pour sand and knead. Stew the delicacy on a lazy fire until it boils. Turn off the stove. After cooling, roll the jam.

Feijoav jam with kiwi

• Kiwi - 500 gr.
• lemon - 2 pcs.
• feijoa - 950 gr.
• water - 0.5l.
• citric acid - 6 gr.
• granulated sugar - 550 gr.

1. Wash the fruits and remove all unnecessary. Carefully inspect the products so that they are not damaged. It is recommended to pour lemons over with boiling water and wipe dry. Pass the green fruit through a meat grinder. Grind citruses on a coarse grater.
2. Combine all the ingredients except citrus and pour sugar and lemon. Place the refractory container on the hotplate. Cook a treat not of medium power.As soon as the jam begins to thicken, add the lemon. Stew for about 10 minutes over low heat. Pour the hot treat into sterile jars, cork.

Feyhoavy jam with lemon

• filtered water - 250 ml.
• lemon juice - 150 ml.
• sugar - 1.8 kg.
• feijoa - 1.9 kg.
• powder pectin - 2 sachets

1. Wash the fruits and divide into 2 parts. Put in a pot of water. Boil feijoa for half an hour. Do not forget to stir. Combine lemon juice, pectin and sugar in parallel.
2. Introduce the homogeneous mass to the fruits. Boil components until crystals are dissolved. As soon as the composition boils, detect 30 minutes. Turn off the stove and roll the jam in sterile containers.

Feijoav jam is prepared quite simply. In order not to bother too much, it makes sense to consider a raw recipe. In this case, you don’t have to cook anything and roll it around the banks. Keep the jam in a cool place and enjoy it with loved ones. When using, consider not only beneficial properties, but also possible harm.

Video: how to make feijoa jam