By the end of October, feijoa begins to appear on store shelves - an exotic fruit that resembles kiwi, strawberry and pineapple in taste and aroma. Feijoa contains a lot of useful substances, and first of all - iodine. Delicious fragrant feijoa fruit can be served as an independent dessert. For longer storage, you can cook jam from feijoa.
"Raw" feijoa jam
Rinse one kilogram of feijoa fruits, dry them, cut off the ends. Grind the fruits with a blender or pass through a meat grinder and place in an enamel pan.
Pour one kilogram of granulated sugar into the crushed mass and mix thoroughly. Leave the jam at room temperature for three hours to dissolve the sugar. It is advisable to stir the contents of the pan every thirty minutes.
Sterilize the jars while the jam is infusing.
After the sugar has dissolved, the "raw" feijoa jam is ready to eat. Pour the jam into jars, close the lids and refrigerate for storage.
For the preparation of "raw" jam does not require heat treatment of the fruit, this jam retains more vitamins, but it is not suitable for long-term storage.
Feijoa five-minute jam
If you want to make a large stock of this exotic fruit, it is better to make a five-minute feijoa jam. To do this, grind one kilogram of washed, clean feijoa using any kitchen appliance with a chopping function. Make a syrup with 800 grams of sugar and a quarter glass of water. Add chopped feijoa fruits to boiling syrup and simmer for five minutes. The feijoa five-minute jam is ready. Pour into sterile containers and store in a cool place.
Serve feijoa jam with hot tea. Alternatively, you can use the jam as a filling for sweet pies.
