Feijoa jam without cooking, live jam recipe with photo. Feijoa jam
One of the most unusual overseas guests on the shelves of vegetable shops is feijoa. The taste of this fruit is very unusual. It is a combination of strawberry, kiwi, strawberry, banana and pineapple. Everyone finds their own taste notes in it. There are more and more fans of this fruit.
In addition to the unusual taste, it also contains a lot of useful substances. The most important thing is iodine compounds and vitamin C. Ripe fruits are consumed raw. But you can cook a lot of delicious feijoa dishes. The jam from this fruit is simply incomparable.
raw jam
How to keep all the vitamins and nutrients when cooking? Jam recipes differ in technology, but if you do not subject it to heat treatment, then it will be more useful. To make raw feijoa jam, you will need the fruits themselves and sugar. We take in a ratio of 1 to 2. That is, for one kilogram of feijoa, two kilograms of sugar will be needed. It is very easy to prepare feijoa jam, the benefits of which are maximum.
We sort the fruits and wash them with special care. The fruits have dried flowers that must be removed. Then we twist the feijoa through a meat grinder along with the peel. After that, combine the resulting mass with sugar and defend the jam for a while. Sugar should be completely dissolved. Then we lay out the delicacy in pasteurized jars and put in the refrigerator.
Feijoa Confiture
What goes with feijoa fruit? Jam can be prepared with the addition of melon and peaches. It turns out not even jam, but confiture, a great addition to breakfast. For cooking, you need to take 250 grams of melon and peaches, the same amount of feijoa fruits, 3.5 large spoons of dissolved gelatin, a little orange peel, 350 grams of sugar and 2 cloves. Take the pulp of the melon and cut it into small pieces. We blanch the peaches and remove the skin, which is easily removed after this procedure.
Cut the peach into thin strips. We sort out the feijoa, wash and remove the remnants of the flowers. Then we cut each fruit into pieces. We spread all the fruits in a container of a suitable size and cover with sugar. Add gelatin there, cover and leave overnight. The next day, boil the jam by adding orange zest and cloves. Cooking time is 3 minutes. Remove the cloves from the jam and set the confiture aside. When it cools down, serve it to the table.
Feijoa and nuts - even more benefits
Jam recipes that contain nuts are especially nutritious. They add their flavor notes and a complex of nutrients. For cooking, you need one kilogram of feijoa, the same amount of sugar and 200 grams of nuts. Nuts can be taken any of your choice. We prepare feijoa fruits, as in previous recipes.
Then we twist them through a meat grinder. Nuts must also be chopped with a blender or in any other convenient way. After that, mix these two ingredients and sprinkle with sugar. Mix everything well until smooth and let the mixture of nuts, sugar and feijoa brew a little. We put the jam in jars and put it in a cold place. For longer storage, jars should be pasteurized.
Feijoa and persimmon
Two very healthy, vitamin-rich fruits are an extraordinary flavor combination. Jam prepared in this way can be called original. But despite this, it is very easy to make. First, wash the feijoa berries and cut off the tails. We also clean the persimmon from the stalk. Cut all fruits into small cubes. It will take three large persimmons and 3-4 feijoas. Add the juice and zest of one lemon and a glass of sugar to the fruit. We put the container on the fire and wait until the jam boils. After that, cook it for about 7 minutes. The treat is ready.
Delicious spicy taste
The aroma of jam depends on the ingredients added to it. Take 2 kilograms of feijoa, 200 milliliters of water, 1.6 kilograms of sugar, 6 large spoons of lemon juice, 2 bags of pectin. Wash the fruits and cut in half. Put them in a saucepan and fill with water. We cook for about 45 minutes. The peel of the fruit during this time should become soft, but they should not boil soft.
Mix sugar with pectin and lemon juice. Add this mixture to the jam and dissolve the sugar completely. When the jam boils, cook it for about 30 more minutes. 15 minutes before the end, add one and a half small spoons of ginger or a little vanilla to it. It turns out a delicious spicy delicacy from feijoa. We put the jam in jars and close the lids.
Cranberry and feijoa
This is another interesting and tasty combination. It will take a kilogram of feijoa, 500 grams of cranberries and 700 grams of sugar. We wash the feijoa fruits and peel them. We cut the pulp into small pieces. Then put the feijoa and cranberries in a large container and grind with a blender. Add sugar to this mixture and mix. Sugar should be completely dissolved. Then we put the puree in jars and put it in a cool place. This jam is not only tasty, but also very healthy. But to make it even more nutritious, you can replace sugar with honey. For cooking, we also use cranberries and feijoa. Jam with honey will be even tastier, as honey will add its flavor notes. For this recipe, you need to take 300-400 grams of good quality honey. But it should be remembered that this product does not tolerate boiling. Therefore, use it only in raw jam.
Lemon jam
In Italy, it is customary to make feijoa jam with the addition of lemon. It gives the delicacy a slight sourness and a delicate citrus aroma. For 500 grams of feijoa fruit, you need to take 500 grams of sugar, juice and zest of one lemon and 100 milliliters of water. We pre-wash the feijoa, cut off the tails and cut into slices. Cut the zest from the lemon and squeeze out the juice.
Cut the zest into small pieces. Pour water into a saucepan and add sugar. When the sugar dissolves, put the lemon zest into the pan and pour in the juice. We cook for about 5 minutes. Turn off the heat and put the feijoa slices into the syrup. Mix and leave. When the jam has cooled, put the pan on the fire and cook for about 5 minutes from the boiling time. Then we put it in jars. It turns out fragrant jam from feijoa. Recipes differ only in additional ingredients.
Cooking jam in a slow cooker
Even the biggest supporters of traditional cooking technology appreciate the possibilities of modern technology, which facilitates the work of housewives. You can even make jam in a slow cooker. It will take less time, and the result is almost the same. For 600 grams of feijoa fruits, take 500 grams of sugar. The number of ingredients depends on the volume of the multicooker. If you take too much, then the delicacy can boil away during cooking. We wash the fruits well and remove the flowers. Cut each into slices and pour into the multicooker bowl. Sprinkle the feijoa with sugar and leave for a while so that the juice appears. Then mix the fruits and turn on the stew mode for 30 minutes. The foam that appears must be removed. After that, we take out the bowl and cool the jam. We repeat this procedure two more times. That is, in total, boil the jam in a slow cooker three times. We lay out the finished delicacy in jars and, after cooling, put in the refrigerator. You can boil the jam at once at a time. In this case, the cooking time is increased to 60 minutes. To get an extraordinary taste, you can add a little ginger at the beginning of cooking. For flavor, zest and juice of any citrus fruits are also added. Here is a delicacy you can cook from feijoa. The recipes are all simple and affordable.
This summer I planted one mysterious plant in my garden plot, with the no less mysterious and unusual name of feijoa. It bloomed all season and smelled and even bore fruit, which I did not expect at all, because they say that this culture is very whimsical. It's time to harvest, but I just couldn't even imagine what to do with it. Until a friend advised me to do jam with walnuts, personally her cooking option. I think she will not mind if I share this recipe with other housewives.
So, for cooking we need:
feijoa - 2 kg
walnuts - 1 kg
sugar - 1.5 kg
Now the cooking method itself according to the fads:
1. First you need to wash the feijoa and carefully peel off the skin (it should be removed with a thin film).
2. After we cut each fruit into 4 equal parts. A large basin is best for cooking. Therefore, we immediately place the cut fruits in it and sprinkle sugar on top.
3. Using a wooden spatula, knead the feijoa with sugar until juice is formed.
4. Now it's time to prepare the nuts. First, we split them and divide the core into 2 parts. We place the nuts in the same basin and pour boiling water over them.
5. After 15 minutes, drain the water and clean the nuts again. This is done so that the bitter taste of the upper film of the nut itself does not spoil the sweetness of the jam. The photo shows how clean and beautiful the halves turned out.
24.07.2017
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Feijoa Jam - 9 Quick, Proven and Healthy Recipes
Delicious feijoa jam, the recipes of which are varied, can be made without cooking, with honey and lemon, or cooked properly so as not to lose vitamins. The benefits of delicacy are huge, you can eat not only adults, but also children. And in order not to miss anything, read the full article ...
Feijoa jam - useful properties
The tropical berry contains more than 90 useful elements, including potassium, manganese, useful amino acids, pectin, ascorbic acid, fiber and, of course, iodine. It is thanks to the high content of iodine that the overseas fruit is so popular. The fruits come to us still immature, they ripen quite quickly (about a week), and after that they need to be processed urgently. One of the most common processing methods is the preparation of feijoa jam. 
Feijoa jam - the benefits are very noticeable from consumption, the delicacy is used not only as a dessert, it is effective for treating problems of the gastrointestinal tract, evens out the thyroid gland, helps fight colds and infectious diseases, and actively fights the formation of cancer cells. In addition, the product is able to restore the body after illnesses and has an immunomodulatory property, contributes to the activation of the body as a whole. The calorie content of feijoa jam depends on its components, on average, it ranges from 190 to 220 kcal.
The easiest way to preserve the value of a berry is to grind it with sugar in equal proportions and refrigerate. If you grind the fruits with pulp, you get a dessert rich in microelements with a tart taste. To get rid of it, process the pulp of the fruit with a blender. The resulting dish is stored for up to 2.5 months. A simple recipe, but not for everyone. There are many ways to diversify and enrich this delicious delicacy.
Feijoa jam recipes without cooking
With lemon and nuts
Scald 1 kg of fruit with boiling water, carefully remove the ponytails. Soak 1 cup of walnuts or any other nuts in boiling water, leave for 5-10 minutes, peel. Lemon (you can take an orange) peeled from the skin and seeds, pour 600-800 grams of sugar. The amount of sand may vary depending on the sweetness of the ingredients and the desired result. Grind the ingredients with a blender and put in a sterilized container. Clog. Seaming is stored in the cool all winter.
feijoa jam with lemon - pictured
For cooking, you will need berries, any honey and any nuts to your taste in equal proportions. Rinse the fruits, dry, cut off the tails. Ignite the kernels in a pan, peel. Skip the ingredients through a meat grinder. To get a finer dessert structure, use a blender, add honey and seal the resulting dessert in an airtight container.
Feijoa with lemon and honey
Rinse and peel 1 kg of feijoa, remove the peel and seeds of two large lemons (500 gr). Grind the fruits in a blender, add finely chopped citrus and 200 g of honey. Store the resulting treat in the refrigerator. Feijoa sweet with honey according to this recipe can be taken as a cold remedy even for small children, 1 teaspoon before meals several times a day.
How to cook feijoa jam
To get a vitamin-rich twist, and not fiber with sugar, you need to know how to make feijoa jam correctly. First of all, it is necessary to minimize the cooking time - this extends the shelf life of the dessert, while retaining the maximum amount of nutrients. It is recommended to store such a delicacy in a cool place - a refrigerator, basement or cellar is suitable.
Feijoa jam with lemon
For cooking, you will need 1 kg of berries, 1 medium lemon, 200 ml of water, 900 g of granulated sugar (less, but not less than 1/3 part). Remove the pulp with a spoon, mix with sugar and leave aside for 20-30 minutes. Add water, squeeze lemon juice, rub the zest. Bring the mass to a boil, simmer over low heat with constant stirring until the sugar is completely dissolved. Pour the mass into prepared sterilized bottles and roll up for the winter.
Rinse 1 kg of berries and 500 g of kiwi, remove the stalks and pass through a meat grinder. Add 500 g of sugar, 1/2 teaspoon of citric acid and pour 500 ml of water. Put on the stove, boil, remove the foam and cook over medium heat for 15-20 minutes. Add a lemon, cut into small cubes without peel and seeds, continue cooking for another 10 minutes. Spread the hot mass into a container and roll up hermetically.
Confiture with ginger
Necessary components - 1 kg of feijoa fruit, 150 g of ginger root, 1 large lemon, 500 g of sugar, 150 ml of water. Grind the berries peeled from the pedicel in a meat grinder or beat with a blender. Remove the zest from the citrus and squeeze out the juice. Dissolve gelatin or pectin in hot water in the amount indicated on the package. We put pieces of pulp, ginger, citrus and sugar in a saucepan, bring to a boil and simmer for 5-10 minutes until completely dissolved. Add the gelling mass, bring to a boil, remove from heat. We roll the finished confiture into the prepared container.
Feijoa pieces with orange peel and nuts
1 kg of the fruit pulp taken out (take out with a spoon to keep the shape), pour 500 g of sugar and set aside for an hour. Mix the ingredients, add juice from one orange, 500 ml of water and 0.5 teaspoon of citric acid. Cook over low heat, stirring, until thickened. Cut the orange zest into strips, calcinate 250 g of nut kernels in the oven or in a pan and remove the peel, cut into large pieces. Add the ingredients to the boiling mass, turn off and roll up hot. Instead of freshly cut zest, you can use dried zest, just increase the languishing time to 20-25 minutes.
feijoa jam with orange and walnut - pictured
Load 1 kg of feijoa pulp, peeled and seeds, chopped lemon, 500-900 g of sugar to taste into the multicooker bowl. Start the “Extinguishing” mode for 50 minutes, during which it is necessary to stir the prepared mass 2-4 times to avoid burning. Arrange the dessert in a container and cork for the winter.
Any of the proposed recipes can be enriched at your discretion with lemon and orange zest, a variety of nuts, sesame seeds, candied fruits. Instead of sugar, it is useful to use honey, and the taste of spin with the addition of buckwheat honey will be different from May. Use the resulting delicacy by spreading it on a fresh bun, as a dessert for tea, an ingredient in baking, and as a medicine. Feijoa jam twists for the winter are a valuable contribution to family health.
Despite the fact that feijoa grows in the south of Russia, it is still considered exotic in other regions of the country. Its fruits are eaten fresh, and also preserved for the winter in the form of jams and compotes. To preserve the maximum useful properties of feijoa, many housewives make “cold” jam. The simplest recipe suggests adding only sugar to the berries - and nothing else. This preparation is stored in the cold and without cooking. Connoisseurs of homemade alcoholic drinks get feijoa aromatic tincture. In general, there would be berries, but there are ways to cook them!
Feijoa with sugar: features and recipe for "raw" jam
A berry rubbed with sugar is not only healthier than the one that has undergone heat treatment, but it also takes less time to cook. There are many options for "raw" or "cold" jam. They differ in proportions, as well as recommendations on how to grind the fruits. Many housewives advise using a meat grinder, because with its help a homogeneous mass is obtained.
The situation is more complicated with the proportions of feijoa and sugar. There is no single opinion on this issue. You can find recipes in which the ratio of berries and granulated sugar is indicated as 1:1 and even 1:2. The hostesses explain the desire to make jam very sweet by the fact that otherwise the finished product will ferment.
But there are other recipes where sugar should be put even less than berries - for example, 0.8 kg per 1 kg of prepared feijoa fruits.
Advice. To prevent the “raw” jam from fermenting, pour a layer of sugar (1-1.5 cm thick) into each jar on top of it. This cork will prevent the appearance of mold.
Whatever proportion you choose, the method of preparing grated feijoa with sugar will be the same:
- The fruits are washed well, dry “tails” are removed from them. The skin does not need to be removed.
- Grind them in a meat grinder, food processor or using a blender.
- Pour sugar into the resulting mass (in the selected ratio).
- Mix everything thoroughly and leave in the refrigerator for about 24 hours. During this time, the mixture is stirred periodically to help the sugar dissolve.
- After that, the jam is laid out in sterile jars, covered with nylon or metal lids and put in a cold place.
Feijoa jam without cooking with cranberries, nuts, lemon, horseradish
During storage, “raw”, unboiled jam is sometimes covered with an unappetizing brown crust. You should not worry: this is oxidizing iodine, which is quite a lot in feijoa fruits. If the appearance is crucial for you, take note of the recipe for a "raw" billet with cranberries or lingonberries. For 0.6 kg of feijoa, 0.4 kg of washed and dried sour berries and 1 kg of sugar will be required. Cook in the same way as the classic grated jam without cooking.
Advice. If you put less granulated sugar, you get the original sauce for baked meat.
No less tasty and healthy is the “cold” preparation of feijoa with nuts. Most often they take walnuts, but peanuts are inappropriate here. Proportions:
- 1 kg of exotic fruits;
- the same amount of sugar;
- 0.2 kg of peeled and chopped nuts. You can reduce their number by half.
Make jam in the same way as all other similar blanks. It can be eaten not only with tea or just like that, but also added to cereals.
Feijoa with lemon
Another no-boil vitamin jam is obtained by combining feijoa with lemon and ginger. For 0.6 kg of berries, you need to take 1 large citrus, 0.5-0.6 kg of sugar and 1-3 tbsp. l. fresh grated ginger root (to taste) All additional ingredients are added to the chopped feijoa. Lemon can be simply washed and ground. Another option is to grate the zest separately, and free each slice from the films. In addition, gourmets can prepare sweet and sour feijoa spicy sauce by adding berries to 0.5-0-6 kg:
- 1 large pear;
- 100 g of granulated sugar;
- 1-2 tbsp. l. grated horseradish root.
For children, feijoa jam with honey and lemon or nuts is most often prepared. But you need to remember that exotic fruits are contraindicated for a child under 1 year old, in other cases they make sure that there is no allergic reaction. To prepare a vitamin complex for 0.5 kg of berries, they usually take 1 citrus and 100 g of honey. Another option is to add 0.5 tbsp to the same amount of feijoa. fragrant bee product and chopped walnuts.
Attention! For any jam, you need to take ripe, but not overripe fruits without dents or other damage.
Feijoa drinks: compote for the winter and tincture
Delicious compote is very easy to prepare:
- Place the washed feijoa berries in sterile jars, filling them 1/3 full.
- Pour boiling water over them, leave for 1 hour.
- Then drain the water and boil syrup from it by adding 0.2 kg of sugar. At the end, put 1/4 tsp. citric acid. The number of ingredients is indicated for 2 liters of liquid.
- Fill jars with syrup, roll them up with lids, turn them over and leave for a day under the covers.
Advice. You can put in each 3-liter bottle peeled tangerine or a glass of pomegranate seeds and a pinch of dried tea rose. Another option is to replace half of the feijoa berries with apples.
To prepare a homemade alcoholic drink, you need to take ripe or even overripe feijoa berries. However, they must be without signs of damage. Any alcohol base is suitable: vodka from the store, well-purified moonshine or diluted ethyl. It is important that the alcohol is of high quality and odorless. If you add cranberries or lingonberries, you get a tart, slightly sour tincture. Strawberries will enhance the strawberry aftertaste characteristic of feijoa.
Feijoa compote
To make a tincture at home, you need:
- Wash the feijoa well with warm water, dry and cut into small pieces along with the peel.
- Turn 100 g of lingonberries, cranberries or strawberries into a homogeneous liquid mass. You can use a rolling pin or a mortar and pestle for this. If you are making a "clean" tincture, skip this step.
- Mix all the berries and put them in a jar.
- Add to taste from 50 to 150 g of granulated sugar or honey.
- Pour the contents of the container with vodka (moonshine, diluted alcohol). All ingredients should be covered with alcohol at least 2-3 cm.
- Mix everything, close the jar tightly and transfer to a dark place at room temperature.
- To withstand 2 weeks, once a day it is good to shake the future tincture.
- Strain through cheesecloth, squeeze out the berry pulp. If desired, add sugar or 25-100 ml of water to reduce the strength of the drink. In this case, you will need to leave the tincture for another couple of days.
- Pour the finished drink into bottles, store no longer than 1 year.
Feijoa can be stored not only in the form of such delicious blanks, but also fresh by putting carefully selected, intact fruits in the refrigerator. In winter, they will be a great treat for the whole family.
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