Jam from feijoa

Feijoa is a species of sprawling low evergreen shrubs or trees of the Akka family of the Myrtov family, giving tasty and edible fruits.

For the first time Feijoa plants Europeans saw in the XIX century in the natural habitat of growth - the mountainous regions of South Brazil, Northern Argentina, Colombia, Uruguay.

Now feijoa grows and is cultivated in many countries and regions of the Northern and Southern Hemisphere in foothill areas with subtropical belts, including in the south of Russia.

Feijoa fruits are juicy, fleshy, rather large dark green berries of color with characteristic unique aroma and taste reminiscent of kiwi, pineapple and strawberry.

Feijoa fruits are rich in natural sugars, organic acids and iodine, as well as vitamins and microelements.

Feijoa fruits are eaten fresh and harvested in various ways, including jams and jams, grinded with sugar or canned in honey without any heat treatment. Regular inclusion in our diet feijoa in any form will bring a variety in our menu.

How to cook jam from the fruit of feijoa?

Ingredients:

• fruits of feijoa - 1 kg;
• sugar - 1 kg;
• water 100 ml.

Preparation

Fruits of feijoa crushed, put into a saucepan, we pour water and add sugar. On medium heat, continuously stirring with a wooden spatula, bring to a boil, reduce the heat and cook for about 5 minutes. Penki, of course, shoot. Let's cool and repeat the cycle 1-2 times. We will cut them into sterilized jars, roll them up or put plastic covers on them.

More preferable and easier is another recipe: "raw" jam from feijoa without cooking - the benefits from such blanks are much greater.

Jam from feijoa without cooking

Ingredients:

• feijoa - 1 kg;
• sugar - 1 kg;
• walnuts or hazelnuts nuts (kernels) - 200 g (optional component).

Preparation

Fruits of feijoa wash with cold water, then wash with steep boiling water, dry with a napkin, then crushed in any convenient way for you (with a knife, with a blender, combine or grinder). Now mix this mass with granulated sugar and add the kernels of the nuts (they also need to be crushed). We put jam in the jars. Top with sugar and put on plastic covers. In principle, you can roll up. We store at plus temperature, but, preferably, in a cool place.

Feijoa, harvested first or second way (see above), diversifies your menu. You can serve with tea or use in the preparation of baking, various desserts and confectionery.