I found this recipe on Facebook but it originates from the Viva section of the New Zealand Herald. After a lengthy browse through the recipe archives online, I can finally admit that Amanda Laird is rapidly becoming my favourite feijoa chef – her recipes are so fresh sounding and she makes such exquisite flavour pairings. I simply cannot wait to try this jam.
FEIJOA JAM WITH VANILLA AND FRESH GINGER
Makes approximately 3 x 350 jars
Ingredients
- 1 kg feijoas (best if a little firm because the pectin level will be higher)
- 4 cups sugar
- 1 vanilla pod
- 1 x 3cm piece of fresh ginger
- 1/4 cup water
- juice of 1 lemon
Method
- Peel and slice feijoas. Put into saucepan or preserving pan with the sugar.
- Slit the vanilla pod and scrape the seeds into the pan, add the pod.
- Peel and finely chip ginger and add with the water and lemon. Bring to a simmer and cook until the fruit is soft, then increase the temperature and boil for 10 minutes. Remove the vanilla pod, then pour into sterilised jars and seal.
How can 1/4 cup water make over 1 litre of finished product? I am just chopping up all the ingredients now but am questioning the water volume???
This recipe is on the NZ Herald’s “Bite” pages, and no-one seems to be having problems with the water. Someone even left the water out… so it would be dependent on the liquidity of the fruit.
I know why I was so confused initially. I was making different jelly recipes, which call for a lot more added water. This is jam, so totally different. This is the first time I have made jam. Turned out very tasty indeed.
Reblogged this on irenewhennan and commented:
My tree is full of fruit so I will be making jam very soon …!!
Went to Bilpin Springs Orchard in Sydney today (April 27) and was lucky to find Feijoas falling from trees available at $4 a kilo.
Thank you for posting this recipe. I just made it and it is divine!!
I finally got feijoas today – happy days. Not enough for jam, not this year sadly, but at least I know where the recipes are!! Thanks for taking the time to let me know that this one is a good one.