Jelly from feijoa for the winter, a recipe with a photo

Feijoa is one of the most useful and delicious autumn fruits, but unfortunately, it is available only for a few weeks in fresh form. Nobody refuses to enjoy this unique taste in the winter and the next spring, so we want to offer you one original way of preserving - a recipe for making jelly from feijoa for the winter.

The main advantage of this dessert is minimal temperature treatment, according to the city it is raw jelly, in which the maximum quantity of vitamins and nutrients is saved, because feijoa is not only delicious, but very useful for the organism.

Jelly from feijoa - recipe with photo

Necessary ingredients:

• feijoa - 1,5 kg
• apple vinegar - 1 tbsp
• sugar - 5 tbsp
• fruit pectin - 50 gr

Cooking method

First step:

1. Feijoa cut into small pieces and using a blender to grind to a state of homogeneous puree, from this amount of fruit should be 4 cups puree, that's what we need to make jelly from feijoa.
2. The resulting mashed potatoes are mixed, transferred to a pan, add pectin for fruit and apple cider vinegar, mix well.
3. Put the saucepan on a water bath and boil the mixture on it for a few minutes, in no case can we allow the mixture to boil, because we should get jelly without cooking, which retained all the useful properties of the fruit.
4. Remove the saucepan from the fire and, stirring quickly, add sugar to it, mix again well.

Second phase:

1. Put the almost ready jelly from feijoa for the winter again on a water bath and boil for a few more minutes until the sugar is completely dissolved, while stirring constantly.
2. After the addition of sugar on the surface of the jelly, foam will start to rise, it must be removed.
3. As soon as the sugar dissolves - our jelly is ready!
4. To sterilize a few jars, two or three jars of 500 ml for such a quantity of jelly will be enough.
5. Another hot jelly to spread on jars to the neck, tighten the lids, and set the jars of lids down, wrapped them with a towel or a coverlet. In this condition, the banks should be left for a day at room temperature.
6. After a day, jars of feijoa jelly for the winter can be turned over and moved to the refrigerator, where they will be stored for a year.

Immediately after cooling the jelly from feijoa acquires a pleasant elastic consistency, it can be used to decorate cakes and other culinary sweet products through a confectionery bag or syringe. With the same success, raw jelly can be consumed as an independent dish as a dessert, which will be enjoyed by both children and adults, because it has a rich taste, but with apple cider vinegar, it is not lusciously sweet.