I made feijoa jam using my usual ratio of 60% sugar (i.e. 60g sugar for every 100g fruit - in this case you need to scoop the pulp our first, as the jam is made only with the pulps, not the skins).
Most Kiwis seem to use the same amount of sugar as the weight of the fruit (100g to 100g) which I find too much personally, but if this is also your style of jam and you are planning a feijoa jam … think again!!
Even with the 60% ratio my jam was so thick that I regretted putting it into jars! It would it been better in a mould, like quince paste.
In fact it really reminds me of the guava paste that you can buy in South America (and in some shops here too, in cans). It smells tropical and taste fantastic, sweet and thick and just perfect with a strong cheese. So next time I'll make feijoa 'paste', not jam, and I'll be sure not to put it into a jar!
Photos and Recipes by Alessandra Zecchini ©
This recipe is for Sweet New Zealand #34, the blogging event open to all Kiwi bloggers (living in NZ or overseas) and expats blogging from NZ. May's host is Sue from Couscous and Consciousness. I have entered another recipe already for Sweet NZ this month, but since feijoas are in season now I didn't want to wait another month. Visit Sue's blog and click here to share you sweet creations with her. Also let me know if you are keen to be a host in 2014, and book a month!
Oh Oh io questi frutti non li ho mai assaggiati...sembrano buoni!!!
ReplyDeleteTi abbraccio e ti auguro buona settimana
Sono buonissimi, e qui abbondano fortunatamente. Ma anche in Italia crescerebbero bene, ho sentito che in Sardegna ci sono… qualcuno li ha visti?
DeleteLike we know what Guava Paste is...
ReplyDeletehahaha you should, it is also called fruit cheese (Vegan) :-)
DeleteDelightful! I would love some of that with cheese and crackers!
ReplyDeleteHurry and come over, I only made 2 jars and this is the last one already!!
ReplyDeleteQUE RICO!!!
ReplyDeleteLA MAMA DE UNA AMIGA LO HACIA Y ES DELICIOSO.
SALUDITOS
Verdad, es delicioso!
DeleteI've never heard of Feijoa, but from your picture and description, I would love to taste this jam! I can see I'll be addicted to this...
ReplyDeleteMaybe you can find it in some farmers market or speciality store. They grow many in South America!
ReplyDeleteAlessandra, this looks heavenly. I love feijoas and they are very abundant here right now. I'm going to make sure I pick up a huge bag of them at the market on Saturday to try making some jam. Thanks for sharing at Sweet New Zealand.
ReplyDeleteSue xo
Thank you for hosting!
Deletecould you use honey instead of sugar?
ReplyDeleteI think that you can use honey instead of ordinary sugar, but I never tried so I wouldn't be able to suggest the best method or doses to follow. But do let me know if you try :-)
ReplyDeletela feijoa qui non si trova, anni fa un produttore biologico la propose al nostro GAS ma non si raggiunse il minimo quantitativo d'ordine.
ReplyDeletela tua gelatina / marmellata densa e profumata dev'essere squisita.
un abbraccione da questa latitantissima fiorentina
Guarda tesoro, latito anch'io, troppo poco tempo. Ma prometto passo a trovarti :-)
DeleteI've never had feijoa jam, would love to try this! Your pictures look amazing!
ReplyDeleteThank you Roxy, and welcome :-)
ReplyDeleteHow do you get your feijoa jam/paste to turn such a lovely shade of orange? When I make it, it stays green.
ReplyDeleteReally??? I would like to see that and I wish mine was green! I only use the pulp… do you use the skins?
Delete