Another recipe for a feijoa jam, this time paired with aromatic cardomom. This one is devised by Amanda Laird of the New Zealand Herald’s Viva magazine.
FEIJOA & CARDOMOM JAM
Makes three 350ml jars
- 1 kg feijoas, peeled and roughly chopped
- 2 cups brown sugar
- 2 teaspoons fresh ginger, finely diced
- 2 cups water
- 3 cardamom pods
- 1/4 cup lemon juice
- Boil ingredients for 40 minutes or until fruit is soft and pulpy, remove cardamom pods then pour jam into sterilised jars.
Serve with fruit toast, sourdough or Vogel’s bread, toasted and buttered.
*Picture: Glenn Jeffrey, Viva Magazine