Jam of good and simple feijoa, but before talking about the benefits of this extraordinary jam, I would like to tell you a couple of things I found online while researching. The feijoa is an evergreen shrub of the Myrtaceae family. Originally from Brazil, Argentina, and some areas of Colombia. Although it is a semi-tropical plant, it withstands low temperatures down to 10°F.
The feijoa is rich in iodine, both the fruit and the leaves; the dried ones are excellent for infusions and herbal teas. But 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, thanks to their sweet and crunchy taste, ideal for salads. Now let’s make the good and simple feijoa jam!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 4 Hours 40 Minutes
- Portions: 3 jars of 3.53 oz
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: Autumn
- 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 1 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
- 21.16 oz fresh feijoa
- 1.5 cups sugar
- 2.5 tbsp lemon juice
Tools to prepare the feijoa jam
- Pot
- Bowl
- Funnel
- 3 Jars (small) of 3.53 oz
- Ladle
- Wooden Spoon
- Immersion Blender
Preparation of the feijoa jam
To prepare the feijoa jam, the first step is naturally to obtain the fruits. For this, I must thank my friend Angela for gifting them to me from her tree.
The first step, obviously after washing them, which takes a bit longer, is to peel the feijoa fruits.
A very simple way is to cut them in half widthwise and scoop out the pulp with a spoon.
Once the fruits are peeled, add the lemon and sugar and place them in the fridge for two hours covered.
Start cooking after the 2 hours in the fridge. After the first 30 minutes of cooking, blend the feijoa jam with an immersion blender. Put it back on the heat and cook for another 20 minutes.
Once cooking is finished, while the jam is still hot, put it in the jars and seal them, turn the jars upside down until cool.
Here is the good and simple feijoa jam ready!
