Recipes for feijoa jam without cooking for the winter

The exotic feijoa berry, which is often incorrectly called a fruit, is a record holder for iodine and vitamin content. It may have a complicated name, but it is simple in production. Doctors often advise eating fresh berries or jam from them if there is a lack of iodine.

How to make feijoa jam

You can now buy this unusual berry in any large store or market, because over the last 10 years it has been intensively imported into our countries. The main problem is that the tropical delicacy does not store well, so it is best to create raw feijoa jam. The main thing is that the fruits are ripe and juicy, then it will turn out to be very useful and will retain vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) forever. It is important to cook the berries correctly.

True feijoa jam should not contain any industrial preservatives, because they kill vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and are necessary only in industrial production. For homemade preparations, there will be enough new ripe fruits, berries, nuts, etc. This is comfortable, because you can one hundred percent supervise the manufacturing process and be confident in the naturalness of the finished product.

It is well understood that not only the appearance, but also the taste of the dish depends on the shape and size of the sliced goods. Feijoa is not cooked whole, because... these berries are big. There are two options for preparing it for jam; which one to choose depends on your desire and abilities. Surely, every good housewife has the necessary equipment for chopping fruits in her kitchen.

Feijoa through a meat grinder

Feijoa fruits themselves are fleshy, juicy, large, therefore in cooking they are usually crushed using a meat grinder, having previously removed all the tails and cut the berry into 2-4 parts. It is important to pay maximum attention to washing feijoas if you plan to make jam or preserves without heat treatment. Nothing extra needs to go into the jar.

To make the process faster, it is better to choose an electric meat grinder. It grinds ingredients in a matter of minutes and is easy to clean. Modern machines are equipped with an abundance of additional attachments, so you can choose the appropriate size for your own jam. The finer it is ground, the easier it is to spread it on bread or a bun, and children like the creamy mixture more.

Feijoa in a blender

The next method is grinding the berries in a blender, but it doesn’t matter so much whether it’s an immersion type or not. Thanks to this kitchen assistant, you can easily prepare a puree-like mass for future jam or jelly. This is also a very successful method of preserving vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) for future use, however, the shelf life of jelly is much shorter than that of jams or preserves.

Decided to cook using a blender? Then pay attention to what internal mechanisms it has. Grinding feijoa is not the fastest process; plastic gears can fail, and repairing kitchen appliances is expensive. If you are not convinced of the quality of the blender, use a good old meat grinder; it literally won’t let you down and won’t break at the most crucial moment.

Feijoa jam without cooking - recipe

Before going to the market, choose an easy recipe for feijoa jam without cooking that is more suitable for you. Remember, you are not allowed to eat for future use, so in any case you will have to make preparations in order to preserve the tasty berries, to compensate for the lack of iodine and vitamins in the winter, when ARVI, flu and vitamin deficiency are raging. Constant use of this jam will strengthen the immune system and increase performance.

Feijoa with sugar - a recipe for the winter

Production time: 60 minutes
Number of servings: 10 persons
Calorie content of the dish: 3300 kcal
Purpose: for dessert
Cuisine: Russian
Difficulty of manufacturing: easy

How to prepare jam so that it retains maximum of the necessary parameters? Try the following regular recipe for feijoa with sugar for the winter. You can add oranges, lemon zest, any berries and fruits to this jam. It is better to create more jam for future use, so that it literally lasts until spring, or better yet until summer, because the first fruits appear only in June. Preparing this delicacy is so simple that you won’t even need a step-by-step recipe or a recipe with photos.

feijoa – 1 kg;
oranges – 200 g;
sugar – 1 kg;
apples – 150 g.

Wash the fruits and remove the stem. It is better not to remove the skin; it contains minerals and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) , the main property of which is to strengthen the immune system.
Grind all the fruits in a meat grinder, add sugar, mix well.
Pour the jam into jars and let it stand in a dark, warm place for 3-4 hours, then put it in the refrigerator.

Fresh feijoa jam

Production time: 30 minutes
Number of servings: 10 persons
Calorie content of the dish: 4600 kcal
Purpose: for dessert
Cuisine: Russian
Difficulty of manufacturing: easy

Fragrant feijoa preparations are prepared very simply. This recipe is perhaps the simplest of all. The so-called “raw” jam will require a minimum of time and effort. In addition, it can be consumed immediately after the cooking process is completed, but the delicacy will become the most delicious and rich when it is properly infused and gives maximum juice.

feijoa berries – 1 kg;
sweet sand – 1 kg.

Wash the fruits well and remove the stalks; it is not necessary to remove the skin, it contains no less essential minerals than the pulp.
Cut the berries into pieces and chop them using your preferred method.
Add sugar to the puree and stir.
Place in sterile jars and leave at room temperature to produce juice.
After a couple of hours you can put it in the refrigerator.

Five minutes of feijoa

Production time: 20-30 minutes
Number of servings: 10 persons
Calorie content of the dish: 4300 kcal
Purpose: for dessert
Cuisine: Russian
Difficulty of manufacturing: easy

The so-called five-minute feijoa is a common recipe for a frisky and tasty jam made from an exotic berry, which is cooked for only 5 minutes. During this period of time, the juicy fruits will not lose their desired parameters from heat treatment, and the taste will be simply unusual. The process is similar to the traditional making of any ordinary jam, which is familiar to anyone from adolescence.

feijoa berries – 500 g;
sweet powder – 500 g;
water – 250 ml.

Remove the stem and skin from the fruit.
Grind them with a blender.
Dissolve the sweet powder in cooled boiled water.
Place the puree into the prepared syrup, place over low heat and bring to a boil.
Boil for 5 minutes, then put into jars and roll up the lids.

Feijoa without cooking with lemon

Production time: 40-60 minutes
Number of servings: 10 persons
Calorie content of the dish: 3500 kcal
Purpose: for dessert
Cuisine: Russian
Difficulty of manufacturing: easy

Feijoa jam with lemon, nuts and cranberries can vary your snack. This is a real vitamin bomb for your body and an explosion of taste for the tongue. This delicacy will definitely appeal to children who love to treat themselves to sweets for tea. In addition, it contains a huge amount of vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C, which is so lacking in the cool Russian winter.

feijoa fruits – 1 kg;
lemons – 1 pc.;
sugar – 700 g;
walnut – 200 g;
cranberries – 100 g.

Before making jam, peel the stems from the berries, wash and dry them.
Grind the feijoa, cranberries, lemons and nuts in a meat grinder to form a slurry mixture.
Add sugar to the mixture and stir well.
Divide the jam into jars and put it in the refrigerator.

Video: harvesting feijoa for the winter

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Traditional feijoa jam without cooking

Feijoa is an exotic berry that appears quite occasionally on our tables. And it’s quite in vain, because fruits contain the largest amount of essential components and vitamins. A huge number of different, unique dishes are prepared from feijoa.

One of them is jam. The workpiece retains all the necessary elements and other useful connections for normal life activities.

Let's look at several unique recipes for making feijoava jam.

No cooking

To preserve the greatest amount of necessary parts and vitamins, we suggest preparing the delicacy without heat treatment. It will take a minimum of time to cook. It is worth keeping in mind that the shelf life of the dessert will be short. Let's look at a recipe for feijoa jam without cooking.

feijoa - 500 g;
granulated sugar - 500 g.

Sort out the main ingredient, wash and dry on a clean towel. Remove the tails. Grind in a blender until pureed. Add the indicated amount of sweet sand. Cover and leave in this form until the particles are completely dissolved.
Pour the finished jam into sterile jars, close with a plastic lid and store in a cool place.

Dessert with walnuts, feijoa and orange

For long-term storage, it is not necessary to boil the delicacy. This manufacturing option retains the largest amount of vitamins, micro and macroelements. It's simple and easy to prepare, and the taste is just to die for.

feijoa - 700 g;
oranges - 100 g;
granulated sugar - 700 g;
walnuts - 70 g.

Feijoa jam with orange

In order for the jam to stand for as long as possible, the nuts need to be peeled and fried in a microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) oven or in a dry frying pan. The main thing is to make sure they don’t burn. Otherwise, the taste of bitterness will ruin everything. Cool them, chop them finely or grind them in a food processor. If you throw it in pieces, then the workpiece will crunch.
Sort the feijoas, wash and dry with disposable napkins. Remove the stem and cut into several pieces.
Wash the orange and pour boiling water over it. Dry, remove skin, white films and seeds. Divide into slices and grind until smooth.
Combine all prepared ingredients in a thick-bottomed container. Add sweet sand, stir. Cover with gauze and leave in a warm place for 1-1.5 hours until the grains are completely dissolved.
Pour raw feijoa jam into unstained jars, close with plastic lids and store in the refrigerator.

With lemon

We invite you to consider another option for making jam without cooking. Lemon increases the taste and healthfulness of berries. It is especially recommended to add dessert to tea during epidemics of viral and contagious diseases.

feijoa - 1.5 kg;
lemon - 2 pcs.;
granulated sugar - 1.1 kg;
walnuts - 300 g;
cranberries - 150 g.

The procedure is as follows:

Wash the feijoa, dry it and remove the space where the stalk attaches. Cut into several pieces. Wash the lemon with a brush and add boiling water over it. Cut into slices, being sure to remove the seeds. Sort the cranberries, place in a colander and wash under running water, leave to drain off excess water completely.
Grind the prepared products through a meat grinder. Place the mixture in an enamel bowl and cover with sweet sand. Stir and leave for 2-3 hours, covering in advance.
After time, place into sterile jars. Cover with plastic lids and store in a cool place.

With kiwi

You can supplement the vitamin composition of feijoa fruits by adding kiwi. The preparation comes out thick, fragrant and very tasty. Now let’s look at how to actually make feijoa jam.

feijoa fruits - 500 g;
kiwi - 250 g;
lemon - 100 g;
granulated sugar - 250 g;
water - 250 ml;
citric acid - 5 g.

Feijoa jam with kiwi

Wash the kiwi well, dry it and remove the skin. Wash the feijoa, place it on a clean towel and wait for excess water to drain. Do the same with lemon and add boiling water over it.
Cut the prepared foods (not counting the lemon) into several pieces for easy chopping. Pass through a meat grinder. Place the mixture into a saucepan with a thick bottom.
Mix with sweet sand and citric acid. Add the indicated amount of water. Place on low heat and cook until the sweetness thickens.
Meanwhile, chop the lemon into small cubes. Add finely chopped citrus fruit to the thick jam. Stir, heat for another 10 minutes and place the finished treat in sterile jars. Roll up hermetically, turn over, cool and store in the cellar.

With orange peels, nuts and feijoa

By adding orange peels and nuts to exotic fruits, the finished jam acquires a beautiful translucent color. Orange peels can be exchanged for candied fruits, but not sweet ones. The cooking time for the sweet increases to half an hour. Making a recipe for feijoa jam with orange for the winter is done as follows.

berries - 1.5 kg;
orange peels - 300 g;
orange - 150 g;
walnuts - 1.5 cups;
granulated sugar - 750 g;
citric acid - 15 g;
untainted water - 750 ml.

Feijoa jam with nuts and orange

Wash the feijoa, remove the stem and cut into 2 equal parts. Remove the pulp and place it in a suitable cooking container. Cover with sweet sand, throw on the table, covering it for 2-3 hours beforehand.
Wash the orange peel and add boiling water over it. Carefully peel off the snow-white film and chop the zest into small pieces.
Peel the nuts, wash well and dry with a clean towel. Place in a dry frying pan and dry with constant stirring over low heat. Remove unnecessary husks. Grind into small pieces.
Add orange and citric acid to the berry pulp in a saucepan. Stir, pour in water and place the container with the contents on the stove. From the moment of boiling, lower the heating temperature and continue production until the mass acquires a thick consistency.
Then add orange zest and nuts. Cook for 10-15 minutes. Place in sterile jars, seal tightly and store in the cellar after cooling completely.

Feijoa jam with pear

This version of the recipe involves adding pears. To enhance the taste and give a specific smell, experienced cooks recommend adding snow-white semi-sweet wine. Let's look at the secret of cooking delicious sweets.

feijoa - 1.5 kg;
pears - 1 kg;
snow white wine - 300 ml;
granulated sugar - 1.2 kg.

Next we do this:

Sort the berries, remove the stem. Wash well and dry. Cut into 2 equal parts, using a spoon, cut out the pulp and place it in the prepared container.
Wash the pears, cut them open and cut out the seed box. Chop into small pieces. Place in a blender bowl and puree until smooth.
Combine feijoa and pear in an enamel bowl, add the indicated amount of wine, add sweet sand. Place on the stove, remembering to stir the mixture. As soon as bubbles appear on the surface, indicating that the mass is boiling, it must be removed from the stove.
Cover and cool at room temperature. Then again, bring to a boil and pour into sterile jars. Seal, turn over and leave to cool. Put it in the cellar or refrigerator.

Persimmon jam

Feijoa berries mix well with persimmons. The preparation comes out tasty, fragrant and thick.

persimmon - 700 g;
feijoa - 0.5 kg;
granulated sugar - 250 g.

The procedure is as follows:

Wash and dry the purchased products. Remove the stems. Cut into small pieces, being sure to remove the seeds from the persimmon.
Place in a suitable container. Combine with sweet sand. Cover and leave on the kitchen counter for 2-3 hours to steep.
After the designated time, place the container with the contents on the stove, setting up a leisurely heating mode. From the moment it boils, continue cooking for 25 minutes.
Remove from heat, cover and place on counter until completely cool. Place in sterile jars, close and store in a cool place for future storage.
You can find a huge number of recipes for making feijoa jam for the winter. They all retain the beneficial characteristics of the fruit. For connoisseurs of natural taste, dessert options without cooking are great. The delicacy will appeal not only to adults, but also to children.

How to cook feijoa with sugar: a recipe for the winter without cooking and canning in 3 options

Do you think the harvesting season is already over and you can relax? Nothing like this! The recipe for feijoa with sugar for the winter without cooking is my favorite, because it is very simple.

Now is the time to stock up on the most delicious “cool jam”. You don’t have to sterilize the jars or pour boiling water over the lids. There is no need to stand at the stove and watch so that it doesn’t burn. Without cooking, you can do it in half an hour if you try.

The fragrant puree will be perfectly preserved in the refrigerator until the next harvest. The only thing you need is to go to the market and buy a couple of kilograms of ripe emerald berries. A nice prize: the final product yields twice as much deliciousness as the initial product!

The feijoa season lasts from October to mid-November. Do not miss!

How to choose feijoa at the market or in a store?

The property of the initial raw materials is the first thing to which close attention should be paid. If you take unripe or spoiled fruits, then the taste and consistency mixture will not be the same. From time to time, work can completely go down the drain.

Therefore, we slowly walk through the rows and painstakingly choose

Almost everyone runs past the unsightly berry given to us. And completely in vain! Give it a try, but take a close look at the fruit before purchasing. The following signs indicate good quality of the product:

There are no black spots, scratches or other damage on the surface.
There is no pronounced odor.
The skin is greenish in color, not black or yellowish.
The shape is closer to oval, length from 3 to 7 cm.

Try the berries by touch. Take the most attractive one in your hand. Run your huge finger over it, and then press lightly. A mature one will not be very tough. There are no dense tubercles on its surface.

Often halves are displayed on display. If not, ask the merchant to cut one of the things. Look what's inside her. The ready-to-eat fruit has translucent, slightly yellow flesh. It smells nice and the mixture resembles jelly.

At one point, I rushed and bought unripe feijoa. The dense grains from these tubercles were felt even when ground with sugar. They spoiled all the fun.

Most likely, you will not be allowed to choose feijoas individually. Stop near the display case where there are more large specimens. Do not buy small, very soft or hard ones. Avoid unevenly colored and green ones.

We usually get feijoa from Adler and Abkhazia, so I have no doubts about environmental friendliness.

In the northern regions of the country, you may find imports from South Africa (the Republic of South Africa is a state in the southern part of the African continent) or other countries. It is treated with chemicals. This calls into question the need to leave the skin on. In any case, do not be lazy to thoroughly wash the berries.

What to create at home?

Before harvesting feijoa for the winter, it must be properly prepared. Failure to comply with the main principles can lead to the fact that “jam without cooking” will spoil ahead of time. Here are the main steps:

Sort the fruits, discard spoiled and unripe ones.
Wash in running water.
Place on a clean napkin and let dry.
Remove sepals and twigs.
Cut into halves or quarters with a sharp knife, depending on size.

If you nevertheless acquired greenish fruits, it’s not a failure. Spread in one layer on a flat, dry surface. They will reach a suitable state in a couple of days.

When washing, you should not be overzealous so as not to remove the valuable anthocyanin coating. Anthocyanins are water-soluble natural pigments. They are not synthesized in the body and have biological activity.

Preparing jars and other tools

The dishes must be glass. No plastic or alloy! In the latter case, take an enamel pan of a suitable size.

Small screw-on containers are most convenient. I take liter, half-liter or 0.75 liters. They should be rinsed in warm water and dried. We do literally the same with lids. There is no need for sterilization.

If you plan to use the meat grinder, then disassemble it and thoroughly wash all the parts. Especially if the meat was previously minced. Add additional boiling water and wipe with a kitchen towel. For such purposes, I have a separate device that lies ready and waiting in the wings.

Try to minimize the possibility of water ingress, especially wet water. This increases the risk of spoilage.

What is the best way to grind feijoa?

Use the equipment available in the house. For larger sizes, a food processor is suitable. If you want, turn on the blender. And if you just want to prepare a portion for testing, use an ordinary kitchen grater.

The extreme option is more labor-intensive. When rubbed, large pieces remain. Not many people like them. I like it to come out a uniform paste.

How to cook feijoa?

In countries where the fruits ripen in abundance, they are used to make not only sweet dishes, but also seasonings, marinades, and side dishes. We won’t complicate our lives and just prepare vitamin jelly. And what’s left, we’ll eat it raw.

Traditional recipe for feijoa with sugar without cooking

Ingredients are limited to 2 items. You will need:

1 kg feijoa,
1 kg sugar.

Manufacturing, step by step {instructions}:

Wash the raw materials, dry them, cut off the excess.
Grind.
Pour a kilo of sugar into a wide bowl and mix with fruit puree.
Leave for an hour or an hour and a half until the crystals dissolve one hundred percent.
Mix again, pour into jars, close, and refrigerate.

Feijoa with nuts

Let’s not stop at just two ingredients, but add a “zest” to them – nuts. But not ordinary walnuts, but cashews (for a walk, just for a walk!).

Prepare the feijoa.
Grind and mix with an equal amount of sugar.
Chop (or leave as is) 300-500 grams of cashews. Add to consistency. Keep in mind - this will give extra sweetness. Wash the nuts beforehand, heat them in a frying pan, and cool.
Stir and transfer to a glass container.

Feijoa recipe with ginger

A tasty option. I see it as healing. I try to use ginger wherever possible to reduce the frequency of migraine attacks.

Peel, rinse, and grate the fresh ginger root on a small grater. I put it through a meat grinder together with feijoa.
Measure 2-3 tablespoons and add to feijoa prepared according to a traditional recipe.
Stir the ingredients.

I don't put citrus fruits here. Berries give sourness even without them. If you wish, squeeze the juice of a lemon, orange or lime.

puree , ground with sugar: usefulness

A vitamin supplement will diversify the menu, enrich it with new notes, and help you survive the winter months without catching colds. In the absence of contraindications, it has a beneficial effect on health:

Provides additional intake of ascorbic acid and B vitamins.
Improves the functioning of the intestinal tract due to the presence of pectins.
Strengthens immunity.
Supports the functioning of the heart and blood vessels.
It has anti-inflammatory and bactericidal properties.
Slows down the aging process (thanks to antioxidants).

In addition, silicon brings enormous benefits to the skin of the face. The element strengthens nails and improves hair structure.

Contrary to popular belief, feijoa does not contain an “overwhelming amount” of iodine, but some... 13.3: 2 = 6.75% of the daily value. And only if you eat 100 grams, which, of course, is not necessary. I wrote more about this here.

The absence of heat treatment allows the active substances to be preserved. You shouldn’t get carried away (I understand how hard it is to slow down when there’s such deliciousness on the table), and fill up with glasses. 3-4 spoons a day is enough.

Don't forget that half of the product is sugar. And this is “not ice” for those who watch their weight, control glucose in the blood (the internal environment of the human and animal body) or seek to reduce insulin resistance.

Those suffering from autoimmune thyroiditis should take into account that, according to official medicine, excess iodine intake complicates the course of the disease (disturbances in normal functioning, performance) . The product is contraindicated for those suffering from hyperthyroidism and diabetics. In case of hypothyroidism, dessert will not harm in the absence of AIT.

Storage rules

Proper storage will help prevent fermentation and maintain freshness until spring. The main tips boil down to observing the temperature regime:

Keep the workpiece in a cool place.
Beware of freezing.
Protect from direct sunlight.

Why does “cool jam” from feijoa turn dark?

When I saw this for the first time, I was wary. After standing, the mass on top for some reason turned brown. But nothing terrible happened. The substances simply oxidized upon contact with air. This does not affect the nutritional value, because the bulk of the necessary parts remain intact and intact.

If you see darkening, just stir with a spoon and eat to your health.

The berries do not last long, and the recipe for feijoa with sugar without cooking is very simple. Prepare the right mix for the winter. It won't require a huge amount of effort. On cool days it will amuse you with its unforgettable taste and smell. Bon appetit!

Feijoa jam: recipe. Feijoa jam without cooking

Feijoa is a berry that has taken its rightful place in our diet. And this is not by chance. Having good taste properties, feijoa also contains a lot of necessary substances, amino acids, microelements and fiber.

We preserve vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature)

Making feijoa is not an easy process. The main condition is to preserve all the necessary substances. Therefore, we will not use heat treatment of the product; we will prepare feijoa jam without cooking. The result is a very tasty and vitamin-rich delicacy.

Savory delicacy

Let's start with the berries. They need to be washed thoroughly and the tails removed with a knife. This requires special care, because feijoa jam is not cooked. We won’t remove the skin, it will be healthier and more flavorful. Now cut each berry into four parts and set them aside. Next, we clean the orange from the peel, seeds and partitions that impart bitterness to it. Using a blender, grind two products (feijoa and orange).

Feijoa and walnuts

The combination of feijoa and walnuts will give the delicacy even greater nutritional value.
And if you consume honey, you will get just a storehouse of vitamins. You only need to eat a few spoons a day. How to make feijoa jam with walnuts? Take 500 grams of berries, a handful of peeled walnuts and three tablespoons of sugar. If the jam will be stored for some time, then take 400-500 grams of sugar. We wash the feijoa and cut off the tails of the berries. After this, we cut them into pieces, but not very small ones. Grind the walnuts to the same size. Mix these two ingredients and add sugar or honey. Mix the delicacy thoroughly and let it brew. Then it can be eaten. Feijoa jam should be stored in the refrigerator, placed in sterilized jars.

Feijoa Personality

This berry has a very rich taste with notes of pear, gooseberry, pineapple and kiwi. Mature feijoas have a soft structure. But if the fruits are hard and slightly knit, then put them in the refrigerator and they will ripen. Jam made from berries that have not yet ripened requires more time to brew. Then the feijoa pieces will be soaked in sweet syrup and become even tastier. The production time will simply increase slightly.

The right skin

Separately, it is necessary to say about the skin of these berries. It has a slightly tart taste and transfers these notes to the finished product. But at the same time, the skin contains many nutrients. Therefore, whether to use it in production or to still peel the fruits is a personal matter for everyone. If the beneficial characteristics are important, then it is better to discard the skin, and if it is for taste, you can remove it. Try two options and choose the one that suits you best. Banana mixes well with feijoa and can be added to a treat. But storing such a product for a long time is not recommended. Feijoa jam may acquire a black color as a result of storage. This fact should not be scary. This is due to the huge iodine content.

Traditional recipe

The use of heat treatment is the most comfortable method for almost everyone. You can also make feijoa jam. The recipe is not complicated and is traditional for almost all housewives. To achieve thickness (you will get jam or jam), you need to add pectin. It is also needed if the fruits are slightly overripe, then the jam will not be very watery. Take 500 ml of water, 1.5-2 kilograms of sugar, 5-6 tablespoons of lemon juice and two bags of pectin. This amount is calculated for 2 kilograms of the main ingredient - feijoa.

Feijoa and cranberry

Another delicious combination is feijoa and cranberries. Let's take a kilogram of feijoa, 500 grams of cranberries and 700 grams of sugar. We prepare the fruits in the same way as in previous recipes. Wash the cranberries.

Some tips

To give feijoa jam the most intense taste and smell, certain additives are used. For example, ginger or vanilla. The ginger should be crushed and added halfway through the cooking process. Vanilla can be used at the end of making feijoa jam without cooking. Choose a more suitable recipe and replenish your body with vitamins and beneficial substances all winter. Be healthy.