Feijoa Jam

14 cup 60 mls lime juice 2 to 3 limes depending on size 1 12 teaspoons finely grated lime zest. 3Chia seeds thicken this feijoa jam not enormous amounts of sugar like conventional feijoa jam recipes.

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Based on Balls recipes for fig jam which are laboratory tested feijoa jam should have 2 TBSP lemon juice per cup of fruit ie.

Feijoa jam. 26Feijoas are a relatively low-acid fruit like figs. 16Feijoa Jam makes 8-10 small jars 18 kg feijoa topped tailed washed and chopped with skins left on 2 Cups water-120 gms crystallised ginger-Honey to taste We like our jam a bit tangy so used 150 gm with quite sweet feijoa. 750 grams jam setting sugar.

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. Place Feijoas in a large heavy based saucepan. Add the knob of Tararua Butter then increase heat and boil rapidly for 4 minutes.

Add warmed sugar and stir until it dissolves. 1 cup 240 mls water. Cook over a low heat stirring until sugar has dissolved.

12 cup lemon juice for 4 cups feijoas. Add lemon juice zest and water. 1 kilo peeled feijoas.

INGREDIENTS 2 cups fresh or frozen feijoa fruit 2 Tbsp chia seeds 1 Tbsp fresh-squeezed lemon juice 1-2 Tbsp honey or agave. And better yet no canning is required. The fruit should be soft.

See the full recipe here. This recipe uses the skin and the flesh so there is no waste. If using metric cups reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients.

In a large saucepan combine feijoas ginger and Chelsea Jam Setting Sugar. Bring the mixture to the boil over a medium heat and cook for 15 minutes. Its easy to make feijoa jam.

Place feijoas water lemon juice and zest in a large stainless steel pot and bring to a boil over medium heat and cook until fruit is soft around 15 minutes.

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