- Makes 8
- 90 minutes
- Difficulty Medium
- 7 Ingredients
My Nanna made jam for years, and this was one of her favourites. You can't beat the flavour of home-made jam! It's delicious on toast, scones, crumpets and even in a jam sandwich.
Ingredients (makes 8 cups)
- 2 1/2 kg Feijoas
- 1 1/2 cups Water
- 2 large Lemons
- 150 grams Crystallized Ginger (finely chopped)
- 125 grams Dried Pineapple (finely chopped)
- Good pinch Ground Cardamom
- 2 kg Sugar
- Finely grate zest from lemons, and juice them. Scoop flesh from feijoas, dice flesh roughly and place in a large stockpot. Add water, stirring well, and simmer until fruit is soft.
- Add lemon zest and juice, ginger, pineapple, cardamom and sugar. Stir well, and bring to a gentle boil. Stir constantly until sugar dissolves. Boil for 15-20 minutes, or until a teaspoon of jam popped onto a saucer sets when cooling. Stir the bottom frequently, and make sure the heat is not too high, or the bottom of the jam will burn. Feijoas are high in pectin so this can happen quickly.
- Immediately pour jam into sterilized and heated (!) jars and seal. Leave to cool.
You could use a 440 gm tin of crushed pineapple instead of dried pineapple. If you do this, drain the pineapple really well, and use the juice in place of some of the water. Feijoas may be hard to find, but if you ask at your local Fruit & Veg shop, they may be able to get them for you. Or if you know some of your neighbours (especially elderly folk), ask them if they've got a feijoa tree in their garden. We're lucky enough to have a feijoa tree in our yard, so if you live in Adelaide, leave me a message and I'll contact you when the fruit is in season.