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Feijoa jam


Ingredients for Making Feijoa Jam

  1. Feijoa 1 kilogram
  2. Distilled pure water 200 milliliters
  3. Lemon 1 piece (medium)
  4. Sugar 800 grams or 1 kilogram
  • Main IngredientsLemon, Sugar
  • Serving 2 servings
  • World Cuisine

Inventory:

Cutting board, Knife, Kitchen towel - 1 - 2 pieces, Teaspoon, Tablespoon, Measuring cup, Deep aluminum bowl, Stove, Paper kitchen towels, Manual juicer, Fine grater, Wooden kitchen spatula, Ladle, Sterilized liter jar - 2 pieces , Sterilized metal lid for preservation - 2 pieces, Large pan of 10 liters, Tongs for preservation, Key for preservation, Wool blanket

Making feijoa jam:

Step 1: prepare the feijoa fruits.

To prepare this delicious jam, you will need 1 kilogram of the ripe and juiciest feijoa fruits. To begin, rinse them under running water from various kinds of contaminants. Place the feijoa on a cutting board and cut each fruit into 2 halves one at a time. Then, using a teaspoon, remove the feijoa flesh from all the halves of the fruit and place it in a deep clean aluminum bowl. Sprinkle the feijoa fruits with the right amount of sugar, gently mix the mass with a tablespoon and let it brew for 15 to 20 minutes.

Step 2: Cook Feijoa Jam.

After the desired time has passed, turn on the stove to a strong level and place a bowl of feijoa on it. Using a measuring cup, add the right amount of pure distilled water to the fruit. Rinse the lemon under running water, pat dry with paper kitchen towels, and using a manual juicer, squeeze the juice from it directly into a bowl of feijoa pulp. Rub the peel of the lemon on a fine grater and add to all the ingredients, the lemon peel will give a pleasant aroma and some zest to this type of jam. When the mass in the bowl begins to boil, screw the stove to a medium level and cook the jam, without stopping stirring it with a wooden kitchen spatula. Across 10 minutes The feijoa flesh is soaked in sugar, boiled and chopped into smaller pieces, and the sugar is completely dissolved. Digesting jam is not worth it, as you can lose most of the vitamins that are found in feijoa fruits. Therefore, as soon as the mass in the bowl begins to boil and bubbly foam rises to the surface, remove the jam from the stove.

Step 3: preserve the feijoa jam.

Using a ladle, pour the jams into sterilized jars, cover them with sterilized metal lids and let the jam brew 10 to 15 minutes. Then carefully place them in a deep pan filled with plain running water. The water level should be below the level of the neck of the cans by 2 to 3 fingers. Put the pan on the stove turned on to a strong level and bring the water to a boil, after it boils, screw the stove to a medium level and cover the pan with a lid. Pasteurize or, as they say, sterilize half-liter jars of jam for 20 minutes under the closed lid. Then, using preservation forceps, remove the jars from the boiling water and close them using the preservation key. Turn the cans upside down, helping yourself with a kitchen towel, place it on the floor and wrap it in a woolen blanket so that there are no gaps between the workpiece and the floor. Cool the preservation for 2 - 3 days, without sharp changes in temperature. Then place the jars of feijoa jam in a cool, well-ventilated, dark place, such as a pantry, basement or cellar.

Step 4: serve feijoa jam.

Feijoa jam is served at room temperature. Immediately before serving it is placed in a deep bowl or vase, dessert dishes and spoons are placed next to it. It must be remembered that feijoa fruits contain a large amount of iodine, from 8 to 35 milligrams per 100 grams of fruit, and the daily rate of iodine intake by an adult is only 0.15 milligrams. So with this type of jam you need to be extremely careful and not overeat it, 50 - 70 grams per day will be enough. Feijoa fruit jam is pleasantly savored with crackers, fresh buns, homemade bread and biscuits. Very often this sweetness is used in baking in the form of a filling for pies, pies, puffs and many other dough products. This jam is stored for 1 to 1.5 years. Tasty and healthy! Enjoy your meal!

Recipe Tips:

- - You can change the taste of your jam by reducing or increasing the amount of sugar and lemon juice.

- - Do not forget that during preservation all the equipment that you will work with must be perfectly washed with any detergents or soda and then treated with boiling water or sterilized.

- - You can sterilize cans and lids for preservation in different ways, using a microwave, oven or in boiling water. You can find out more information by clicking on this link.

- - You can make feijoa jam in a simpler way. Grind the fruits with a meat grinder in a deep bowl. Add the right amount of sugar to them, mix the mass with a tablespoon, until the sugar grains are completely dissolved and put the resulting jam in sterilized jars. Cover them with food-grade plastic wrap and cover with sterilized plastic lids. This type of jam has its pros and cons, the big plus is that it preserves all vitamins, minerals and minerals that are useful to humans. A big minus - this jam is stored in the refrigerator for no more than 2 months, after the tissue of the fruit begins to disintegrate, the mass begins to ferment and sour.

- - Sometimes feijoa fruits are first peeled with a knife, then cut into rings, poured with sugar syrup, then boiled, and then sterilized as described in this recipe. This process is needed in order to keep the feijoa slices intact, later they are used for baking pies or as a decoration for cakes.