Feijoa jam recipe for the winter. Feijoa jam - useful properties

Autumn is the time for culinary preparations. In summer cottages, apples, a variety of berries and fruits ripen, from which you can make delicious homemade compotes, jellies, jams and juices. However, sometimes you really want to bring a drop of exotic into everyday routine. After all, strangers in our latitudes are good not only fresh, but also canned. How about making original feijoa jam for your family?

This fruit, unusual in appearance, has already settled quite firmly on Russian shelves. Everyone has probably seen small fruits of rich green color with dense skin and the aroma of fresh cucumbers. But do you know how healthy a fruit with this outlandish name is? Feijoa fruits, jam from which has useful qualities, are saturated with a large amount of iodine and vitamins. Regular use of them will significantly reduce the risk of thyroid diseases. In addition, the fruit is useful for that is why it is so important to preserve it properly so that the jam retains not only a pleasant taste, but also fresh fruit.

Since growing feijoa is a very laborious and costly process, it will be easiest to buy already ripe fruits for jam. There are a lot of recipes for this delicacy. Today we will get acquainted with two of the most interesting and simple.

Feijoa classic jam

To prepare it you will need:

• 1 kg of fruits;
• 1.5 kg of granulated sugar (note that 1 kg is enough to store the finished product in the refrigerator, otherwise the jam may become sugary).

You can start the cooking process. Feijoa should be washed, peeled, cut off the stalks with a sharp knife, as well as the remains of the inflorescences. The fruits can be cut into small pieces or passed through a meat grinder. It depends on how homogeneous you want to end up with a mass. Mix the resulting fruit "mince" with sugar, add a little boiled water and set to boil over low heat. From time to time, the contents of the container should be stirred so that it does not stick to the walls of the dish. Feijoa jam will be ready in about 6 hours. After that, it will need to be cooled, poured into glass jars and put in the refrigerator. Do not be alarmed if the product darkens and becomes a rich brown color. This is due to the large amount of iodine in the fruit. A change in color in no way indicates a deterioration in taste.

Feijoa jam

A delicacy is much more interesting if the fruit is not crushed. Here is a list of required ingredients:

• half a kilo of feijoa;
• 1 granulated sugar;
• 1 teaspoon brandy (to taste and preference);
• half a liter of boiling water.

The fruits, as in the previous recipe, are peeled, but the peel is not thrown away. So that the fruits do not darken, they will need to be put in a container of cold water for a while. Pour sugar into a saucepan and place on the stove. Reduce fire to minimum. Stir constantly so that it does not burn. To make the sugar dissolve and melt faster, you can add a little water. Once you have a caramelized mass, remove the pan for a short time from the stove (about a minute). Then very carefully pour in the boiling water. Now we have sugar syrup, with which feijoa jam will be prepared in the future. We spread the cleaning in it and again put the pan on the fire. The contents should boil, after which it should be boiled for another 7 minutes. Then we get rid of already unnecessary cleanings by straining the syrup through a colander or gauze (it is better to use the first one, since the mass will turn out to be quite thick).

Now you can add the rest of the sugar and feijoa fruits to the finished mass. Cook everything for 40 minutes over medium heat, stirring occasionally. Cognac is added about a minute before readiness. After the jam has cooled, put it in jars and put it in the refrigerator.

Despite their somewhat unusual appearance, feijoa winter treats have amazing benefits; and not only feijoa jam without cooking, but also boiled options. Not a single berry contains such an amount of iodine and organic acids as this one. In addition, it is rich in sucrose. To taste, the fruits combine something between strawberries, kiwi and pineapple, and are characterized by juicy pulp. You can enrich and diversify a nondescript feijoa brew by adding walnuts, citrus fruits and honey (instead of sugar sand) to the fruits. Additives will change the taste of desserts for the better and make their color brighter, more expressive.

We invite everyone who is interested to find out how delicious is prepared. Choose one of the most interesting ways from the many described below. All of them are proven, "live", vitamin, have an amazing aroma and amazing taste. But first you need to figure out how to select the right berries for harvesting! If the fruit is soft and green, then the inner pulp is translucent, which means that the feijoa is ripe. The unripe fruit is firm with white, opaque flesh. Brown spots indicate that it has begun to deteriorate. Moderately ripe fruits, but not overripe, are best suited for harvesting.

Raw Feijoa Jam

According to the first method, as a result, homemade preparation contains a maximum of vitamins, since it is not subjected to heat treatment. To stock up on berries for the future, you will need the following ingredients: 1.2 kg of feijoa, 1 orange, 1 glass of walnut kernels, 1 kg of granulated sugar.

On Feijoa jam recipe the berries are thoroughly washed out, scalded with boiling water, and the tails are cut off with a sharp knife without touching the peel. Then each berry is cut in half; larger ones - into 4 parts. The peel is peeled from the orange, it is disassembled into slices, removing the internal partitions and taking out the seeds. Walnut kernels are soaked in boiling water for several minutes, after which the water is drained and the nuts are rinsed, dried and the bitter upper film is peeled off.

Further, all prepared components are ground with a blender. The resulting mass is transferred to a clean enameled pan or bowl, and granulated sugar is added to it. After mixing, the dishes with the mass are covered with a towel or lid and left at room temperature until the sugar grains dissolve. After the raw jam is laid out in a sterilized glass container and closed with boiled nylon lids. The treat is stored, like others without cooking, exclusively in the refrigerator. It is ready for use immediately. But it is better to leave it until winter and treat yourself to it for tea, make jelly and jelly out of it, and also bake muffins and pies with excellent filling.

Feijoa jam

Recipe 2 "Simple"

For the second method, 1 kg of feijoa fruits are washed, wiped with a kitchen towel and dry inflorescences are cut off from them. Then the berries are cut in half and ground in a meat grinder, and the resulting mass is combined with 1 kg of sugar. Having thoroughly mixed, sterilized jars are filled with mass and closed with nylon lids. The dish is stored in the cold. By the same principle is done for the winter.

Recipe 3 "Five Minute"

For the next feijoa jam for the winter 1 kg of fruit is also washed, dried and rotated in a meat grinder. 0.5 liters of water, boiled in advance and cooled down, is poured into an enameled pan or bowl, where 1 kg of sugar is also poured and dissolved with vigorous stirring. The next step is to add feijoa puree, and, stirring actively, the mass is brought to a boil. The dish is boiled for 5-6 minutes, regularly removing the foam that forms on the surface, and is poured into a suitable glass container and covered with seaming lids.

Recipe 4 "Quick"

Feijoa fruits (about 1 kg) are washed and cut into fairly large cubes. Then they are poured with 1 kg of granulated sugar and placed in a blender, where they are crushed almost to a homogeneous state. The resulting jam-like mass should be allowed to dissolve the sugar grains, and 50 ml of water can be added.

The mass boils, cools, and jars are filled with it, which are closed with nylon lids. It is stored in the refrigerator, and is perfect as a “spread” on ruddy buns and bread, for pancakes ... In addition, the blank is placed in fermented milk products, resulting in delicious yogurt and other dairy desserts.

Recipe 5 "Classic"

The so-called "classic" of the original genre of winter preparations is not at all difficult to prepare. Technology " How to make feijoa jam» develops in several stages.

To begin with, pre-washed fruits (1 kg) are finely chopped or passed through a meat grinder and placed in an enamel pan. 1 kg of sugar is added to them and 100 ml of water is poured.

All this is heated, and at the moment of boiling it is removed from the stove for cooling and infusion. The proposed method is diversified with various berries and fruits, focusing on one's own taste preferences, or a pinch of citric acid is poured for “sharpness”. The jam must be boiled again, but not boiled, packaged in sterilized jars and rolled up hermetically.

Recipe 6 "With a pear"

Quite often, feijoa berries are combined with other fruits. For example, for such a union, you can take a pear - juicy and fleshy. So, 1 kg of exotic fruits (exceptionally ripe ones) is thoroughly washed out, and the pulp is carefully cut out of each, having previously been cut in half, and folded into a dish suitable for cooking. Two moderately large pear fruits without peel and cores are randomly crushed and combined with feijoa. Sugar sand and 150 ml of white semi-sweet wine are added to the main components, they are placed on moderate heat and brought to a boiling point, not forgetting to stir. Then the mass cools down, and boils again. After secondary boiling, the billet " How to make feijoa jam with pears” is poured into jars, corked and turned upside down until it cools.

Recipe 7 "With the addition of walnuts and orange"

The next version of the treat is extremely healthy and tasty, and includes both citrus fruits and nuts, which are rich in vitamins. For him, you need a little more than a kilogram of ripe feijoa fruits and one medium orange. The ingredients are washed out under running water, and at the end of the wash they are poured over with water brought to a boil. Next, the tails are removed from the feijoa with a sharp knife, without affecting the peel. After that, they are crushed into 4-6 parts. Citrus is freed from peel, pits and white internal partitions. Walnut kernels (about 1 cup) are soaked in very hot water for 3-4 minutes; while draining the liquid, the nuts are washed under cold water.

Using a blender, the previously prepared components for the workpiece are ground, transferred to cooking utensils, where 1 kg of sugar is also added. The container is placed on the stove and the mass, while stirring, warms up and at the same time the sugar crystals dissolve. Ready placed in jars and closed.

Recipe 8 "With lemon"

In another method How to make feijoa jam Lemon is added to acidify rather sweet berries and thereby make the taste of the dish more interesting and unusual. To prepare a delicacy for 1 kg of feijoa, you will need 1 small lemon, 0.9 kg of sugar and 200 ml of water.

Washed under cool water, the fruits are cut in two, and the pulp is selected with a teaspoon. It is transferred to a fairly deep saucepan and covered with sugar, after which the mass should be left to infuse for 15-20 minutes and let the juice flow. In the meantime, the lemon is washed and juice is squeezed out of it. Lemon juice is added from the dishes to the feijoa along with finely grated lemon zest. While still raw delicacy is mixed.

Before cooking, a glass of water is added to the mass, and the container is set on high heat, stirring regularly. At the maximum, the jam is aged until boiling, and after that the fire is reduced to medium and the brew is boiled for 10 minutes. Having removed from the stove, the winter treat is poured into prepared containers, covered with boiled lids and left to cool for 10-15 minutes. And after the specified time, the glass jars are lowered into the pan; water is added to it so that it does not reach the neck for 3 cm, and brought to a boil over fairly high heat. At the moment of boiling water, the force of fire is screwed on, and the container is pasteurized for 20 minutes. The jars are carefully removed after heat treatment using special tongs or a towel and rolled up.

Recipe 9 "In a slow cooker with lemon"

Products for the dish are prepared in the same way as in the previous recipe. That is, the pulp is selected from the berries and infused with sugar for a while (until enough juice is released). Juice is squeezed out of citrus; and the zest is rubbed finely. The components are combined, stirred and transferred to the multicooker bowl. Preparing "" in the "Extinguishing" mode with the lid of the device closed for 50 minutes. During the entire stewing process, the device should be opened 2-3 times and the delicacy stirred so that it does not burn. Certainly the largest "Feijoa Jam" benefits from the raw product; but even boiled it contains a lot of useful things for the body.

Recipe 10 "With honey"

1 way. To prepare a raw unusual delicacy, two components will be enough: feijoa and honey. They are taken in equal proportions. Dry tips are cut off from the fruits and thrown away, and they themselves are washed and ground in a meat grinder or crushed with a blender. Honey is added to the resulting substance, and it is thoroughly mixed. without boiling, feijoa jam with honey transferred to jars, pre-sterilized, and closed with lids. For safety, the workpiece is placed in the refrigerator.

2 way. The second method is improved, since it also includes walnuts. And, accordingly, it can be called more effective. Required for the dish: 0.5 kg of feijoa, 150 g of nuts (it is better to take a mixture of walnuts and almonds), 1 large lemon, 0.3 kg (or slightly less) of honey. Preparation of products is as follows: feijoas are washed, “butts” are cut off from them; The lemon is cut into pieces and the seeds are taken out of it. Then both components are ground with a meat grinder or blender, and nuts crushed with large crumbs are added to them. The mass is well mixed with honey. By consistency, it should resemble. And you can lay out raw feijoa jam in prepared containers, cover with lids and put in the cold for long-term storage (but not more than 5-6 months).

Recipe 11 "With cranberries"

For the next preparation of feijoa, you will need: 1 kg of the berries themselves, 0.7 kg of sugar and 0.5 kg of cranberries. Green fruits for the recipe are washed and peeled with a potato peeler or just a knife; after which they need to be cut into small pieces. Then they, together with cranberries, are transferred to a bowl, covered with sugar and ground with a mixer or blender into a homogeneous mass. Such jam is consumed immediately or kept longer in the cold, where it thickens beautifully and can last up to two weeks without spoiling for its own taste. Or the method How to make feijoa jam» are boiled for conservation for 20 minutes and rolled up with metal lids.

In some recipes How to make feijoa jam» Brandy is added: for 1 kg of fruits - about 3-4 tbsp. alcohol. It brings an unusual shade and sharpness to the taste of the dish. As well as, confectionery, all kinds of desserts and homemade pastries are prepared from the described blockage. Such a filling will not spread on the cakes, and will perfectly complement a family tea party.

I bring to your attention a recipe and a photo of feijoa jam with orange (without cooking). I call jam without cooking raw.

Feijoa jam has a pale green color, fragrant, very, very healthy and tasty. As soon as you try feijoa jam, your mouth immediately spreads into a smile of pleasure.

Feijoa berries are very fragrant and sweet. They are consumed fresh, and compotes are also prepared from them, used to flavor jam. You need to choose berries, a little soft, but elastic.

Feijoa contains 155 organic acids, 50 mg/100 g of ascorbic acid (vitamin C), bioflavonoids. Feijoa fruits also contain a lot of iodine. (Iodine serves as the starting material for the creation of thyroxine, a thyroid hormone. A lack of iodine leads to the development of goiter.)

In folk medicine, feijoa is prescribed as a prophylactic and therapeutic agent for thyroid diseases and atherosclerosis. Feijoa has an anti-inflammatory effect, useful in diseases of the gastrointestinal tract (gastritis, colitis), kidneys (pyelonephritis).

I give a recipe for jam at the rate of 1 kg of feijoa berries per 500 g of sugar and 1 orange. You can take more sugar, but I do not like very sweet jam.

First, wash the berries well and cut off the flower cups. Then cut in half and grind in a blender.

Peel the orange halfway from the zest and also grind it in a blender. In other words, half an orange with a peel and half without.

Now mix the feijoa with the orange mass and pour in the sugar. Mix well and put into jars. There is no need to cook or heat in any way.

Store closed in the refrigerator.

From one kilogram of feijoa and one large orange, approximately 800 g of jam is obtained.

We serve feijoa jam with orange on the table as a dessert.

Bon appetit!

24.07.2017 4 778

Feijoa Jam - 9 Quick, Proven and Healthy Recipes

Feijoa is an exotic fruit that has long been loved by our compatriots. It is consumed fresh and prepared for the winter in the form of jam. With a lack of vitamins in the body, such a delicacy will benefit, strengthen the immune system and increase the activity of important human systems. Let's look at the basic recipes for treats and everything related to it.

Feijoa jam benefits

1. Sweetness accumulates a lot of ascorbic acid, which is called nothing more than vitamin C. It is needed for the human immune system, reducing susceptibility to viral infections and increasing metabolism.
2. The delicacy protects the stomach from peptic ulcer, has a positive effect on the work of the pancreas and intestines. Such a treat stimulates brain neurons, which improves memory.
3. The fruit and all the treats from it are indicated for admission to persons with susceptibility to atherosclerosis and varicose veins. Jam or jam is the best effect on the circulatory system and heart.
4. However, in order not to harm the body, you need to take into account possible prohibitions on taking. The list includes diabetes mellitus, infancy and the period of bearing a child.
5. It is also worth mentioning the effect of feijoa jam on the kidneys and liver. After a large feast, just one spoonful of treats will get rid of a hangover and remove ethyl alcohol.

Feijoa jam without cooking

• granulated sugar - 1.8 kg.
• feijoa - 1.9 kg.

1. Prepare raw materials for next steps. The fruits must be washed and dried, then dried and chopped with a food processor.
2. Combine with the resulting mass of granulated sugar in the volume according to the recipe, mix and let the granules melt.
3. Sterilize the container and be sure to dry it so that no drops of water remain. Pack the treat in containers, roll it up, you're done!

Feijoa pear jam

• granulated sugar - 245 gr.
• pear - 0.15 kg.
• feijoa - 0.9 kg.
• sweet wine (preferably white) - 0.15 l.

1. Each feijoa fruit must be washed in advance and dried from water, then cut and remove the pulp. Pears are cleaned of cores, cut into equal cubes.
2. Connect the fruits together, add granulated sugar with wine. Send the ingredients to cook at low power until bubbles appear.
3. Then turn off the burner, cool, repeat cooking until it starts bubbling a few more times. At the third stage, after turning off the stove, the composition is immediately packaged and sealed.

• orange - 80 gr.
• feijoa - 0.4 kg.
• granulated sugar - 0.75 kg.

1. First, all components must be freed from inedible parts, then passed through a blender or meat grinder. Combine ingredients with granulated sugar.
2. Wait until the crystallized composition dissolves. Boil until bubbles begin to form, roll hot over jars and keep upside down until cool.

Feijoa jam with nuts

• water - 480 ml.
• lemon powder - 6 gr.
• nuts (optional) - 220 gr.
• feijoa - 970 gr.
• orange peel - 4 handfuls
• orange - 1 pc.
• granulated sugar - 480 gr.

1. Free each fruit from the peel and cut out the pulp, sprinkle with granulated sugar and wait at least 2 hours. Peel the resulting fresh orange peel from the white layer inside, cut the upper orange part into stripes.
2. Rinse nuts in advance with water, dry on towels, then fry in a dry frying pan without adding oil. Then they are coarsely chopped in random order.
3. By that time, granulated sugar had already decently melted, mix it with nuts and chopped orange peel. Add the juice of a whole orange and a lemon to this.
4. Set the already combined ingredients on the fire, cook at low power until thickened. As soon as this happens, note 8 minutes and turn off. Unpack immediately and let cool.

• honey bee - 110 ml.
• walnut - 95 gr.
• feijoa ripe - 7 pcs.

1. Prepare the nuts so that the peeled kernels remain without partitions. Wash fruit well and pat dry with paper towels. Chop the feijoa into small pieces.
2. Send the berries and nuts to the blender bowl. Turn on the household appliance and achieve a homogeneous mixture from the products. After that, add flower honey to the mass, mix. Divide jam into glass jars. Stopper. The shelf life of the delicacy is no more than six months.

Feijoa Lemon Ginger Jam

• ginger root (peeled) - 6.5 cm.
• granulated sugar - 380 gr.
• lemon fresh - 130 ml.
• feijoa - 480-500 gr.

1. First, the fruits must be freed from the stalks, then washed and cut off the tip. Prepare the combine or meat grinder for work by turning on the minimum attachment.
2. Pass the feijoa through the machine to get a pulp. You can carry out these steps several times if necessary. Transfer this composition to a fireproof container with a thick bottom.
3. Grind the peeled ginger root on a grater, mix with lemon juice and send these ingredients to a common cooking container. Set the pot on the stove, set the average power.
4. Wait for the first bubbles to appear, then note the time. After 7-8 minutes, turn off the fire, pack the ready-made hot treat in jars.

Feijoa Pomegranate Jam

• ripe pomegranate - 1 pc.
• feijoa - 950 gr.
• sugar - 1.1 kg.

1. Carefully remove the skin from the pomegranate so as not to damage the fruit. Separate the seeds from the partitions. Wash the feijoa according to the classical technology and dry it. Pass the products through the blender.
2. Pour sugar into the bowl and stir. Wait for the crystals to dissolve. Re-mix the mass. Distribute the delicacy in sterile jars and close with a nylon lid. Store raw jam in the refrigerator.

Lemon jam with honey and feijoa

• flower honey - 120 gr.
• feijoa ripe - 17-20 pcs.
• medium-sized lemon - 1 pc.

1. Remove the zest from the lemon and remove the pits. Rinse the feijoa fruit and pat dry. Chop the products into pieces of arbitrary shape and send to a blender.
2. Pour the finished mass into a suitable bowl and mix in the beekeeping product. Divide the treat into sterile containers. Roll up the jars and store in a dark, cool place.

Feijoa jam with orange

• granulated sugar - 0.6 kg.
• feijoa - 1.1 kg.
• orange - 1 pc.

1. Peel the citrus from the zest and, if necessary, get rid of the seeds. Rinse the green fruits under running water and wipe dry. Remove ponytails.
2. Grind fruit in a food processor. Pour the mass into a saucepan. Add sand and stir. Simmer the delicacy on a lazy fire until it boils. Turn off the stove. After cooling, roll up the jam.

• kiwi - 500 gr.
• lemon - 2 pcs.
• feijoa - 950 gr.
• water - 0.5 l.
• citric acid - 6 gr.
• granulated sugar - 550 gr.

1. Wash the fruits and remove all excess. Inspect the products carefully for damage. Lemons are recommended to be poured over with boiling water and wiped dry. Pass green fruits through a meat grinder. Grind citruses on a coarse grater.
2. Combine all the ingredients except citrus and add sugar, lemon. Send the refractory container to the burner. Boil a delicacy not of average power of the stove. As soon as the jam begins to thicken, stir in the lemon. Simmer the mass for about 10 minutes over low heat. Pour the hot treat into sterile jars, seal.

Feijoa jam with lemon

• filtered water - 250 ml.
• lemon juice - 150 ml.
• sugar - 1.8 kg.
• feijoa - 1.9 kg.
• pectin powder - 2 sachets

1. Wash the fruits and divide into 2 parts. Place in a pot of water. Boil the feijoa for half an hour. Don't forget to stir. In parallel, combine lemon juice, pectin and sugar.
2. Enter a homogeneous mass to the fruits. Boil the components until the crystals dissolve. As soon as the composition boils, mark for 30 minutes. Turn off the stove and roll up the jam in sterile containers.

Feijoa jam is quite easy to make. In order not to bother too much, it makes sense to consider a raw recipe. In this case, you do not have to cook anything and roll it into banks. Keep the jam in a cool place and enjoy it with loved ones. When using, consider not only the beneficial properties, but also the possible harm.

Video: how to make feijoa jam