A few years ago, few people even heard of such an exotic fruit as feijoa. Now this fruit is gaining more and more popularity due to its delicate aroma and taste, similar to pineapple with strawberries. And of course, the inventive hostesses did not ignore the feijoa jam, which turns out to be deliciously fragrant and reminds of the sun and summer.
Before proceeding directly to the jam recipe, a few words must be said about the fruit itself. This is the only cultivated plant that accumulates a huge amount of organically soluble iodine compounds - one kilogram of fruit contains 100 mg of iodine. This allows the use of feijoa also for medicinal purposes. And, of course, do not forget about vitamins, which are also abundant in fruits. Feijoa season is November, so don't miss the opportunity to stock up on these healthy and delicious fruits in autumn!
You will need:
- Feijoa fruits - 1 kg;
- distilled water (or boiled and settled for 2-3 hours) - 200 ml;
- medium lemon - 1 pc.;
- sugar - 800 g or 1 kg, at your discretion; the more sugar, the thicker and sweeter the treat will be.
The ingredients are designed to make two liters of jam.
Jam making
First of all, you need to prepare the fruits. To do this, wash them, dry them with paper towels and cut them in half. Then use a teaspoon to remove the pulp from all halves and place in a clean, dry aluminum bowl or saucepan. Sprinkle the pulp with the required amount of sugar, mix gently and leave for 15-20 minutes. After this time, add water to the fruit mass.
Wash and dry the lemon and squeeze the juice out of it directly into the container with the future jam, and grate the zest on a fine grater - it will add an additional pleasant aroma to the dessert. Place the mixture on the stove over high heat. When the jam begins to boil, reduce the heat to medium and stir the fruit and sugar mixture for 10 minutes. During this time, the pieces of fruit will disintegrate into smaller parts, soaked in sugar, which should completely dissolve.
As soon as the jam re-boils and foam begins to appear, it is ready, it can be removed from the stove. Do not digest feijoa, otherwise you can lose a significant part of the vitamins contained in fruits.
Pour the finished jam into sterilized jars and cover them with sterilized metal lids, let it brew for about 10-15 minutes. Then put the cans in a deep saucepan, fill it with running water so that the water level is 5-6 cm below the neck of the cans. Put the pan on the stove over high heat and wait until it boils.
Paste the jam jars for 20 minutes, then use tongs to remove them from the boiling water and roll up the lids with a preservation wrench. The jars must be turned upside down, placed on the floor on a blanket and wrapped in this blanket so that there are no gaps. The jam should cool within 2-3 days (avoid temperature extremes!). The jars can then be stored in a cool, dark place.
