Jam of good and simple feijoa, but before talking about the benefits of this extraordinary preserve, I would like to tell you a couple of things I found online while researching. Feijoa is an evergreen shrub of the Myrtaceae family. Originating from Brazil, Argentina, and some areas of Colombia. Although it is a plant of semitropical origin, it can withstand even low temperatures down to 10°F.
Feijoa is rich in iodine; both the fruit and the leaves, dried, are excellent for infusions and teas. However, it is the seeds of these fruits that have important antibacterial and antioxidant properties for the rest of the fruit. Even the flowers are edible; for their sweet and crunchy taste, they are ideal for salads. Now let’s prepare the good and simple feijoa jam!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 4 Hours 40 Minutes
- Portions: 3 jars of 3.5 oz
- Cooking methods: Stove
- Cuisine: International
- Seasonality: Fall
- Energy 154.60 (Kcal)
- Carbohydrates 40.58 (g) of which sugars 36.37 (g)
- Proteins 0.43 (g)
- Fat 0.25 (g) of which saturated 0.06 (g)of which unsaturated 0.12 (g)
- Fibers 3.84 (g)
- Sodium 2.18 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the feijoa jam
- 1.33 lbs feijoa, fresh
- 1.5 cups sugar
- 2.8 oz lemon juice
Tools to prepare the feijoa jam
- Pot
- Bowl
- Funnel
- 3 Jars (small) 3.5 oz
- Ladle
- Wooden Spoon
- Immersion Blender
Preparation of feijoa jam
To prepare the feijoa jam, the first step is naturally to get the fruits. For this reason, I must thank my friend Angela for gifting them to me from her tree.
First step, obviously after washing them, the slightly longer task is peeling the feijoa fruits.
A very simple way is to cut them in half widthwise and use a spoon to scoop out the pulp.
After peeling the fruits, add the lemon and sugar and put them in the fridge for two hours covered.
Start cooking after the 2-hour rest in the fridge. After the first 30 minutes of cooking, use an immersion blender to puree the feijoa jam. Put it back on the stove and cook for another 20 minutes.
Once cooking is finished, with the jam still hot, put it in jars and seal, turn upside down, and cover the jars until cooled.
Here is your good and simple feijoa jam ready!
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How do I sterilize jars for jam?
There are different methods to sterilize jars for jam, I always use the same method: in the oven, empty, at 250°F for 20 minutes, including the lids beside them.
