Well it has just been that time of the year again FEIJOA SEASON.
If you are lucky enough to have a tree or two you know what I mean, they produce an abundant of fruit and it is hard to use them up before they go bad.
Homemade – Feijoa Jam
Every year at feijoa season I have so many feijoa I do not know what to do with them all. After a few weeks of making feijoa and apple crumble, feijoa sponge and feijoa muffins my family is ready for a break of feijoas, but the trees are still full of fruit.
So, this year I had a go at making Feijoa jam.
It is a great way of enjoying feijoas all year round and they do not go to waste
This feijoa jam is super simple to make.
To a pot add your peeled and chopped feijoas, the peeled and diced apples, sugar, lemon juice and water.
Bring it to a boil while stirring to dissolve sugar.
Leave to lightly boil for around 25 -30 minutes, stirring occasionally to stop it sticking to the bottom. Skim off the scum (white froth) from around the side of the saucepan.
Once the jam has thickened pour into hot sterilized jars.
- 1 kg peeled and chopped feijoas
- 200 g peeled and diced Apples
- 500 g white granulated Sugar
- 1 Tablespoon freshly squeezed lemon juice
- ¼ cup Water
- Scoop out and chop feijoa flesh
- Peel and dices apples
- Add feijoas, apples, sugar, lemon juice and water into a saucepan
- Stir to dissolve sugar and bring the mixture to a boil.
- Boil for 25-30 minutes stirring occasionally to prevent feijoes from sticking and burning on the bottom of pot.
- Once jam has thickened pour into sterilized jars.