Cook feijoa jam. How best to make jam for the winter: a recipe

Around the end of autumn, on many store shelves you can see an amazing fruit called feijoa. Perhaps, to many in appearance it may not seem appetizing, but still you should not believe only in the appearance of this product.

Under the skin lies a fragrant pulp with a pleasant sweet-sour taste. It can be eaten fresh, as well as prepare various desserts for the winter. Feijoa jam is especially tasty, the preparation of which we will discuss below.

But first, let's look at the beneficial properties of feijoa.

Benefit and harm

The benefits of feijoa jam are determined by the rich and varied composition of the fruits that are used to make this dessert.

The composition of this berry includes a high content of vitamin C, and the riper the fruit, the higher the content of vitamin C in it. In addition to this vitamin, feijoa contains a high level of fiber, sucrose, pectin, and malic acid.

The use of feijoa jam provides beneficial effects on health, it helps with various diseases, namely:

1. It has a preventive and therapeutic effect on cancer;
2. It has a beneficial effect on the body during the therapeutic treatment of thyroid pathologies;
3. The use of jam from this berry helps to relieve inflammation of the gastrointestinal tract;
4. Prevents atherosclerosis;
5. Useful for colds and viral diseases;
6. Strengthens the body's immune system.

Despite the fact that the jam from this berry has a high content of vitamins, they can also be harmful. Do not use feijoa for people who have allergic reactions to its components.

In addition, due to the fact that it has a high level of sucrose, the fruit is not recommended for people with diabetes.

Easy step by step recipe

What components are required:

• A kilogram of feijoa;
• A glass of clean water;
• One lemon;
• A kilogram of granulated sugar.

How to cook:

1. For feijoa jam, use ripe feijoa fruits. They must first be thoroughly rinsed with cool water from various contaminants;
2. Next, lay the fruits on a cutting board and cut each berry into two parts;
3. Then, using a small spoon, we take out all the pulp and transfer it to a container from an enameled base;
4. Next, pour the pulp with the right amount of granulated sugar, mix everything with a spoon and leave to infuse for about 15-20 minutes;
5. Then we put a container with the pulp of the berry under sugar on the fire, add water and leave to boil until boiling;
6. As soon as the mixture boils, reduce the heat to slow and leave to cook;
7. In the meantime, we wash the lemon, cut it into two parts and squeeze the juice out of it and pour it into a container with jam;
8. Then grind the lemon zest on a fine grater and also spread it to the jam;
9. Leave to cook for another 15-20 minutes;
10. Then we prepare the washed and sterilized jars, put the finished jam in them;
11. We put jars with dessert in a medium saucepan, cover with lids and pour water into the container up to the shoulders of the jars;
12. We put the container on the fire, bring the water to a boil, cover with a lid and leave to sterilize for 20 minutes;
13. Then we take it out, cork with lids and put it away for storage in a cool place.

Feijoa jam without cooking

What will be needed:

• A kilogram of feijoa;
• Sugar - 4 cups;
• A glass of walnuts and hazelnuts.

How to make feijoa jam without cooking:

1. The fruits must be thoroughly washed with cool water, we clean all the dirt;
2. Next, the berry should be doused with hot water and wiped thoroughly with paper towels;
3. Then exotic fruits must be ground in any way. They can be crushed in a blender, in a food processor or in a meat grinder;
4. Next, we fill the ground berry with sugar and add chopped nuts;
5. We leave the jam to stand for 2 hours, during this period it will be saturated with sugar and juice;
6. Jars for storing jam should be washed and sterilized for a couple or doused with hot water;
7. We spread the finished jam in jars, sprinkle with sugar on top and close with nylon lids;
8. Store this jam in a cool place, preferably in the refrigerator.

Feijoa persimmon jam

What you need to prepare:

• A kilogram of feijoa;
• 1200 grams of persimmon;
• One orange;
• Sugar - 4 cups.

Let's start making persimmon jam with feijoa:

1. To begin with, we wash the feijoa, persimmon and orange from various contaminants;
2. Feijoa can be doused with hot water;
3. After that, we cut the berry into small slices or cubes;
4. We cut off the stalks from the persimmon, also cut into slices or cubes along with the skin;
5. We fall asleep all the components in one cup, sprinkle with granulated sugar;
6. Cut the orange into two parts and squeeze the juice out of it. Pour juice to feijoa and persimmon;
7. Grind the zest on a fine grater, pour it into a container with all the components;
8. After 2 hours, put the container on the fire and boil for 15 minutes;
9. Jars for storage must first be washed and sterilized over steam or doused with hot water;
10. Put the finished feijoa jam with persimmons in jars, cork with nylon or metal screw caps;
11. For storage, you can put it in the refrigerator or in a dark place, for example, in a pantry or underground.

Delicacy with pears in a slow cooker

What ingredients will we prepare:

• Feijoa - 1 kilogram;
• Pear - 3 pieces;
• Water - 70 ml;
• 2 cups of granulated sugar;
• White wine - 150 ml.

The procedure for making feijoa jam with pears in a slow cooker:

1. For this jam, you must definitely use high-ripe feijoa. If you purchased a berry a little underripe, then you can put it on the windowsill for a couple of days, during which time it will reach the desired ripeness and become soft and juicy;
2. Next, the fruit should be thoroughly washed from contamination;
3. Then we cut the berry into two parts and take out all the pulp with a spoon. We spread the pulp in an enameled container;
4. We wash the pears from dust and dirt, remove the entire skin;
5. We cut the pears into two parts, clean the rosettes with seeds and cut the pulp into small slices. We shift the pears to the feijoa;
6. We shift all the components into the capacity of the multicooker;
7. Pour water, wine into the slow cooker, add granulated sugar and leave to infuse for about 2 hours;
8. After that, select the extinguishing mode, leave to languish;
9. As soon as the jam begins to boil, leave to boil for 5 minutes and turn off. Leave to stand until completely cooled;
10. Next, select the stew again, bring to a boil and boil for another 7 minutes;
11. While the jam is cooling, we wash and sterilize the jars;
12. We lay out the jam in jars;
13. We cork the lids with a seaming key;
14. You can store jam at room temperature in a dark place.

• For jam, feijoa of good ripeness should be used;
• Feijoa can be cooked with or without the skin. With the skin, the berry is cooked longer;
• Vanillin, cinnamon or ginger can be added to the jam to give a smell and an unusual taste;
• For variety, you can add apples, peaches, nectarines, oranges or lemons to feijoa jam. Choose fruits of your choice;
• Honey can be used instead of sugar. It will turn out very tasty and healthy;
• During the preparation of fresh jam, for a change, you can add dried fruits and ground walnuts or hazelnuts.

Feijoa jam is tasty and incredibly healthy. It is suitable for any dessert for pastries, cakes, pies. This jam can be used for morning toast and sweet sandwiches. And its taste will not leave anyone indifferent! Be sure to cook this delicacy, because it's very simple!

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Dear readers, today I suggest we talk about useful recipes for our health from feijoa. I already told you about, we discussed the composition and found out what health problems tropical fruits can help with. How to choose feijoa berries, how to eat, can be found in the article. And separately, in more detail I would like to tell you about what can be prepared from these exotic berries.

Especially this article will be useful to those readers who lead a healthy lifestyle and often wonder how to diversify their diet. And I would like to recommend feijoa jam as a dessert.

Feijoa jam. Healthy, tasty, fragrant

To prepare a delicious "raw" jam, you can use any fruits, berries and even vegetables. Probably, many of us prepare such jam from raspberries, cherries, and currants for the winter. Fans of unusual recipes make jam from zucchini, watermelon, rhubarb or physalis.

Feijoa jam has become famous for the last ten years, when feijoa began to be brought to markets and shops. In order for the beneficial properties of tropical fruits to be fully revealed, feijoa must be bought ripe or ripened at home. However, a certain problem arises, because the berry is not stored for a long time and quickly deteriorates. In order to enjoy healthy and tasty fruits for a long time, many different preparations can be prepared from feijoa.

If you are not familiar with feijoa, see how to choose it, what to look for.

Useful properties of feijoa jam

The beneficial properties of tropical fruit jam are in the rich composition of the berries from which this delicious dessert is made. Due to this, a large amount of vitamin C, fiber, pectin, malic acid and sucrose are preserved in the jam.

Feijoa jam can be used for the treatment and prevention of:

• oncological diseases;
• inflammation of the gastrointestinal tract;
• thyroid diseases;
• strengthening the immune system;
• atherosclerosis;
• colds and viral diseases;
• increasing the tone of the body;
• inflammatory processes.

All these medicinal properties, as well as a large amount of kahetins and antioxidants, make feijoa jam a winter storehouse of vitamins and nutrients.

Harm of feijoa jam

With caution, you should use tropical fruit jam when:

• increased thyroid function (hyperthyroidism);
• diabetes mellitus;
• individual intolerance to fruits;
• obesity
• combination with milk;
• pregnancy and lactation;
• children under one year old.

Nutritional value: per 100 g of feijoa jam - 0.55 g of proteins, 0.22 g. fat and 52.63g carbohydrates

Feijoa jam calories

Calorie content of 100 g of tropical fruit jam - 205.8 kcal. per 100 grams.

Feijoa. Recipes

Raw jam is considered one of the simplest and healthiest delicacies. Much better not to cook, but, if possible, be sure to do it. I don't think you will regret it.

Feijoa with sugar. Recipe for "raw" feijoa jam without cooking

This jam is also called "raw".

We will need:

• 1 kg. Sahara;
• 1 kg. feijoa.

How to make such a jam?

Choose ripe and beautiful feijoa fruits. Rinse with water. Cut off the remains of the pedicels, the peel can not be peeled. I have cooked in many ways, with and without the skin. If you peel the peel, raw jam turns out to be more tender in taste. And with the peel it is more useful, since it contains a lot of necessary substances. I advise you all the same to cook a more healthy jam with the peel.

Cut the fruits into pieces and grind in a meat grinder or blender. I usually use blender. So convenient. Quickly grinds everything, a very homogeneous mixture is obtained. Pour the pureed mixture with sugar and mix. Divide into clean jars with lids. You can leave it in the room until the sugar is completely dissolved. Then refrigerate and store there. But I think that you won’t have to store it for a long time, because it’s both tasty and healthy, and we usually make a little stock of such jam after all.

Health benefits of "raw" feijoa jam

It was this recipe that was once recommended to me by a senior nurse when my daughter and I were undergoing treatment for hematology. Every season, I still always buy feijoa at the market, grind it with sugar. You can take less sugar. I also cooked in the following proportion: for 1 kg of feijoa fruits, 600-700 grams of sugar. Always kept in the refrigerator. I gave my daughter a teaspoon 3-4 times a day. Very well, such a recipe strengthens the immune system, is good for blood, and raises hemoglobin. Adults can take 3-4 times a day for a dessert spoon.

Feijoa jam. Recipes

With pears

• 1 kg. feijoa;
• 2 pears;
• 1 cup of sugar;
• 150 ml. semi-sweet white wine.

Wash the feijoa, cut in half and scoop out the flesh from each hearth. Pears cut in half, cut out the core and cut into small cubes. In a bowl, combine the feijoa pulp, pears, sugar and white wine. Put the mixture on fire, bring to a boil, remove from heat, cool, then bring to a boil again, stirring constantly. Prepare glass jars in advance, sterilize. Arrange hot jam in jars, roll up and put upside down until cool.

With orange peels and nuts

You will need:

• 1 kg. feijoa;
• 1 st. fresh orange peels;
• 1 orange;
• 1 st. any nuts;
• 0.5 kg. Sahara;
• 0.5 l. water;
• 0.5 tsp citric acid.

Cut the pulp from each hearth and cover with sugar for one hour. Peel the orange peels from the white part, cut the orange layer into thin strips. Ignite the nuts in a pan or in the oven and peel, then chop coarsely. Pour the whole mass with water, put on a low fire.

Squeeze out the orange juice and add along with the citric acid to the jam. Stir the mixture occasionally so that it does not burn. When the mass begins to thicken, add nuts and orange strips. Boil ten more minutes. Remove from heat, arrange in prepared jars, roll up the lids and put upside down until cool.

The jam turns out to be very beautiful, translucent golden-colored feijoa slices float in syrup along with large pieces of nuts.

Instead of fresh orange peels, you can also use dried ones, but at the same time increase the cooking time by 15-20 minutes. Pour boiling water over a fresh orange beforehand or rinse with a fruit cleanser to wash away all carcinogens. I highly recommend pampering yourself and your loved ones with this recipe.

With kiwi

• 1 kg. feijoa;
• 0.5 kg. kiwi;
• 1 - 2 lemons
• 0.5 l. water;
• 0.5 kg. Sahara;
• 0.5 tsp citric acid.

Rinse kiwi and feijoa, remove excess sepals. Pour boiling water over the lemon or wash it with a special agent, dry it. Scroll kiwi and feijoa through a meat grinder with a large grate. Finely chop the lemon or twist separately. Add granulated sugar and citric acid to the mixture of feijoa and kiwi, add water and cook over medium heat. When the jam begins to thicken, add chopped lemon, boil for another 10 minutes and remove from heat. Pour hot into jars and roll up.

Feijoa compote

Due to its interesting taste, feijoa has often been used to make various compotes.

With citric acid

We will need:

• 2 l. water;
• 0.5 kg. feijoa;
• 150 - 200 g of sugar;
• ¼ teaspoon citric acid.

Wash the feijoa under running water, trim the sepals. Prepare jars in advance, sterilize them. Fill the jars with fruits by about a third. Pour boiling water to the top and leave for forty minutes - an hour to cool. Drain the water back into the saucepan, add the sugar, bring to a boil and add the citric acid. Pour the finished syrup into jars and roll up the lids. Turn the jars upside down, wrap them in a blanket or blanket and leave to cool for a day.

with apples

• 0.5 kg. feijoa;
• 0.5 kg. apples
• citric acid to taste;
• 3 cups of sugar.

Wash the apples, cut the core and cut into slices. Wash and cut the feijoa into pieces. Blanch the feijoa with the apples in boiling water and transfer to clean jars.

Prepare a syrup from the water that remains after blanching, add granulated sugar and citric acid. Pour boiling syrup over fruit jars. Roll up lids and wrap.

With pomegranate seeds

You will need:

• 1 kg. feijoa;
• 1 pomegranate;
• 15 g of dry petals from a tea rose;
• 0.5 kg. Sahara;
• 3 liters of water.

Cook feijoa, cut the sepals, cut into pieces. Clean and disassemble into pomegranate seeds. All you need is a glass of pomegranate seeds.

Place feijoa, dried rose petals and pomegranate seeds into prepared, clean jars. Pour boiling water over and leave covered. After 10 - 15 minutes, drain the water into the pan, boil and repeat the whole process again. At the last boil, add sugar to the water. Pour the boiling syrup into jars, roll up the lids, turn upside down and wrap for a day.

Feijoa with honey. Recipe

And also, I would like to tell you how to increase the beneficial properties of feijoa. To do this, prepare a mixture of feijoa with honey for yourself and your loved ones.

In the presented video, Chef Rustam Tangirov will tell you how to make concentrated feijoa compote.

Preparing this wonderful feijoa honey mixture is very simple and does not take much time.

Wash the feijoa, cut the sepals, peel. Grind prepared berries in a blender and then mix with honey. To obtain a harmonious composition, feijoa and honey should be taken in equal proportions.

Feijoa with honey and lemon

For a cold, I suggest you prepare a mixture of feijoa with honey and lemon. It is suitable even for small children during the period of exacerbation of seasonal diseases. A large vitamin complex will help to cope with all ailments.

Feijoa is a South American fruit that smells and tastes like a mixture of kiwi and strawberries. But that's not the point. This fruit is very useful. It contains iodine, vitamin C, sucrose, pectin, fiber and organic acids. In our country, these berries appear by the end of autumn. In order to enjoy the beneficial properties as long as possible, the housewives learned how to prepare them for future use. How to make jam without processing, read the step-by-step recipes.

How to grind feijoa with sugar

The most popular dessert is feijoa grated with sugar. How to cook such a dish? Easily! Thanks to this simple method, all the vitamins contained in the fruits are completely preserved. You need to prepare the berries, grind them with a blender or through a meat grinder, and then cover with sugar. This delicious puree is used to boost immunity during the cold season. Over time, the product may become sugary, but this will not affect the quality. The composition of such a dessert may contain various additives, to your taste - orange, lemon, walnuts or ginger.

Feijoa through a meat grinder

Many are wondering how to cook this exotic fruit? The most unpretentious method is to skip the chopped fruits through a meat grinder. To obtain a more delicate texture, you can twist the mixture several times. Add sugar to the resulting slurry. Walnuts can be used if desired. The skin of the berries is very useful, so it does not need to be trimmed. It contains the most vitamins. So that the taste of the dish does not disappoint you, choose high-quality fruits. They should have a beautiful appearance, uniform green color and be ripe.

Feijoa in a blender

Having a blender on hand, it is better to chop the berries in it. Firstly, thanks to the capacious capacity, it will be more convenient and faster to do this. Secondly, in a blender, you can control the density of the finished product. By reducing or increasing the processing time for pieces of fruit, you can easily achieve the desired consistency of delicacy. You can sweeten the mixture immediately in a blender, this will allow the crystals to dissolve faster. If you plan to prepare large quantities of jam for the winter, a blender will save you a lot of time.

Feijoa with sugar - proportions

The proportions of sugar and feijoa in cooking are very important. Not only the taste of the finished dish depends on this criterion, but also the shelf life. The best ratio is 1:1. That is, for 1 kg of fruit, you need to use 1 kg of sugar. These proportions can be customized. For example, if you do not like sweets, you can take 700-800 g of sugar per 1 kg of fruit. If you want to cook a dish using lemon or ginger, then the sugar content should be higher. Each recipe displays the optimal proportions of ingredients, which helps to prepare a tasty and high-quality dish.

Feijoa mashed with sugar - recipe

• Cooking time: 15 minutes
• Servings: 20 persons
• Calorie content of the dish: 230 kcal per 100 grams
• Purpose: dessert

The recipe for feijoa jam does not require much time and effort. This delicious, healthy dish is easy to prepare. Thanks to the vitamins contained in the berries, the product is useful even for small children. This dessert is recommended for many diseases. The advantage is that sugar puree does not cause allergic reactions.

Ingredients:

• feijoa - 1 kg;
• sugar - 1 kg.

Cooking method:

1. Cut off the tops of the fruit, wash thoroughly and pour over with boiling water.
2. Grind the berries together with the peel to the desired consistency.
3. Add sugar.
4. Mix thoroughly.
5. Divide the prepared mixture into sterile jars.
6. Store dessert in the refrigerator.

Feijoa jam without cooking

The benefits of feijoa are difficult to overestimate. But in order to fully preserve the vitamins, it is better to eat this fruit raw, along with the skin. It is unusual for many to eat fruits without heat treatment. If the pulp has a pleasant taste, then the skin is tart, bitter. It is better to cook delicious mashed live jam. Due to the fact that the delicacy does not involve cooking, it contains all the benefits of these berries. Raw feijoa jam can be stored for no more than three months. You need to keep it in the refrigerator or in the basement. At room temperature, the mixture can spoil quickly.

Feijoa recipe with sugar for the winter

• Cooking time: 60 minutes
• Servings: 25 persons
• Calorie content of the dish: 310 kcal per 100 g
• Purpose: dessert
• Cuisine: homemade, vegetarian
• Difficulty of preparation: easy

This method is an improved version of the previous recipe. Nuts and orange significantly increase the useful properties, as well as the taste of the product. This dish can boost the immune system of the body. Harvesting feijoa for the winter helps with colds. Feijoa jam with nuts and orange will appeal to everyone - both children and adults.

Ingredients:

• feijoa - 1 kg;
• sugar - 1 kg;
• walnuts - 200 g;
• orange - 1 pc.

Cooking method:

1. Wash the fruits thoroughly, remove the ponytails. Do not remove the skin.
2. Pour boiling water over the berries, cut them into several pieces.
3. Peel the orange from the skin, remove the seeds and divide into parts.
4. Soak nuts in boiled water and leave for about an hour. After that, drain the water, rinse the kernels again.
5. Grind feijoa, orange and nuts until smooth. Place the mixture in a saucepan.
6. Add sugar, mix well with a spoon and cover. Wait until the sugar is completely dissolved.
7. Arrange the finished product in jars and hide in a cold place.

Feijoa with lemon

• Cooking time: 60 minutes
• Servings: 20 persons
• Calorie content of the dish: 250 kcal per 100 g
• Purpose: dessert
• Cuisine: homemade, vegetarian
• Difficulty of preparation: easy

Feijoa jam with lemon and sugar is the most successful culinary combination. Lemon perfectly sets off the unusual taste of this exotic fruit and gives the dish a certain piquancy and richness. In addition, the healing qualities of the product are enhanced. This tasty and healthy dish will please the whole family.

Ingredients:

• feijoa - 1 kg;
• sugar - 1.2 kg
• large lemon - 1 pc.;
• water - 80 ml.

Cooking method:

1. Rinse the fruits, separate the tops and tails, cut the berries into pieces.
2. Peel the lemon from the peel and stones, cut into pieces.
3. Grind the ingredients.
4. In an enamel bowl, mix the resulting slurry with sugar and water.
5. Simmer the mixture over low heat for about 5 minutes after boiling.
6. Distribute hot jam into sterile jars, close them with airtight lids.

Feijoa grated with cane sugar

At home, you can make not only jam. From feijoa, you can make sugar syrup, jelly, compote, liquor. In any of the recipes described, ordinary granulated sugar can be replaced with cane sugar. Feijoa with cane sugar acquires an unusual caramel flavor and a pleasant amber color. This is clearly seen in the recipes with photos. Remember that the number of required ingredients remains the same. Feijoa fruits mashed with cane sugar can be prepared for the winter or for several times.

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 put into 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 crushed 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.