Feijoa Jam
Feijoa Jam
Feijoa Jam

Feijoa, Ginger & Citrus Jam

With the subtle warmth of crystallised ginger, a hint of citrus to brighten the fruit’s natural sweetness, and a touch of spice or vanilla added at the end, it’s a beautifully balanced, small-batch preserve. 

Perfect spread on toast, dolloped on scones, or swirled through yoghurt.

Makes approximately: 6 x 200ml jars, or 4 x 300ml jars, or 3 x 400ml jars, with a little leftover. Note: Jar size can vary a little bit depending on how much you reduce the mixture and how juicy your feijoas are.

Ingredients
  • 1 kg feijoa flesh (scooped, chopped or lightly mashed)
  • 2 cups raw or brown sugar (approx. 400g)
  • 50 g crystallised ginger, finely chopped
  • Zest of 1 lemon
  • Juice of ½ an orange
  • ¼ tsp ground cinnamon or cardamom (optional)
  • 1–2 tsp good-quality vanilla extract (optional)
Method
  1. Scoop out the feijoa flesh and chop or mash.
  2. Add to a large, wide pot.
  3. Add sugar, crystallised ginger, lemon zest, and orange juice.
  4. If using spice, stir it in now (this allows the flavour to gently infuse when cooking).
  5. Mix well and leave to sit for 15–20 minutes to help release the juices.
  6. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar.
  7. Reduce to a simmer and cook uncovered for 45–55 minutes, stirring occasionally.
  8. Skim off any foam that forms on the surface.
  9. To test for setting, place a spoonful on a chilled plate. Let it cool for a minute, then push with your finger - if it wrinkles, it’s ready. Or use a sugar thermometer: 105°C is the setting point.
  10. Once ready, remove from the heat. If using vanilla extract, stir it in now, just before bottling.
  11. Spoon the hot preserve into warm, sterilised jars and seal immediately with prepared lids.
  12. Let the jars cool at room temperature. 


Storage: When properly sealed, jars can be stored in a cool, dark pantry or cupboard for up to 12 months. Once opened, store in the fridge and use within 3–4 weeks.

Tip: Remember to label your jars to keep track. Always check for signs of spoilage (mould, off smell) before using.

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