Feijoa is a tropical South American tree fruit rich in organic acids and iodine. In cooking, they are used to make compote, jam, lemonade, salads, and, of course, preserves.
Feijoa jam with nuts
This feijoa jam is unique. Firstly, it does not need to be cooked at all, it is prepared from raw fruits, due to which all the beneficial properties are preserved. Secondly, the cooking process takes no more than 30 minutes. And, thirdly, such a jam is just a storehouse of iodine and vitamin C. Feijoa can be found only in November, since they ripen at this very time.
In order to make jam according to this recipe, you will need:
- Feijoa fruits, 1 kg;
- granulated sugar, 1 kg;
- nuts to taste (hazelnuts, almonds, walnuts), 100 grams;
- sugar for caramelizing nuts - 1 tbsp. the spoon.
Wash the fruit thoroughly and cut off the tip.
If you find brownish spots on the cut surface, do not worry and do not try to remove them - this is proof of the ripeness of the feijoa.
Grind the feijoa with a food processor, blender or pusher. How small the pieces are is up to you, it all depends on personal preference. Add sugar to the mashed fruits, mix well.
Caramelize the nuts. To do this, put them in a hot skillet, and when they begin to fry, sprinkle with sugar and stir. When ready, transfer the nuts to a plate and cool.
Add caramelized nuts to the jam. Let it stand in a cool place for about 1-2 hours and place in 1 liter jars. Store jars in the refrigerator and open as needed.
Whole Fen Hoa Jam for the Winter
Such jam turns out to be very unusual in appearance and slightly different from the usual in taste. It is easy to cook, but you can store it all winter. In order to make gourmet whole fruit jam, you will need:
- feijoa, 1 kg;
- sugar, 1 kg.
Wash and dry the feijoa. Pierce each fruit with a needle in several places without removing the skin.
Feijoa peel contains the bulk of beneficial trace elements and vitamins. In its raw form, the peel is bitter, but it will give the jam an original pleasant aftertaste.
Boil the sugar syrup. To do this, pour 2 liters of water into a saucepan, and as soon as it starts to heat up, add sugar there and mix thoroughly. When the syrup comes to a boil, remove the pan from the heat and let the contents cool.
Place the feijoa in boiling water. You do not need to wipe them. Blanch the whole fruit for 3 minutes, then pour over the sugar syrup and cook for 10 minutes.
Pour the prepared jam hot into sterilized jars, turn it over and wrap it in something warm about cooling. Store feijoa jam in your cellar or refrigerator.
