Closer to the end of autumn on the shelves of markets and shops appears feijoa - an exotic fruit with incredibly tasty and fragrant flesh. More recently, this "overseas guest" was considered a culinary curiosity and was rarely seen on our tables. Today it is often used to prepare various non-trivial dishes and preparations for the winter. Especially useful are the various variants of jam from feijoa, which are famous for the huge amount of vitamins and trace elements. Some recipes from them we offer to your attention today.
Jam with feijoa with lemon and ginger - step by step recipe
Feijoa with sugar, lemon and ginger is a win-win culinary combination. Additional components not only successfully shade the berry taste of the fruit, give the savory piquancy and saturation, but also greatly enhance its healing properties. Be sure to use this recipe, because the combination of sweet and healthy is so rare.
Necessary ingredients:
- fruits of feijoa - 700 gr.
- granulated sugar - 700 gr.
- a piece of ginger - 50 gr.
- large lemon - 1 pc.
- drinking water - 80 ml
Step-by-step instruction:
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To begin with, the feijoa fruit should be thoroughly rinsed under running cold water and dried on a towel. Then cut off all the tops and tails. Cut the berries into several pieces. -
Then, peel the lemon from the peel, the white layer, the bones and cut into small pieces. Root the ginger on a fine-grained grater. -
Now pass feijoa and lemon through a meat grinder or grind with a submerged blender. Paste the fruit from the fruits in a wide enamel ware and combine it with ginger, sugar and water. Cook the mixture on minimum heat for 5-7 minutes from the moment of boiling. -
Hot jam is packaged on sterile glass jars, close with hermetic lids and send after cooling to a dark cold place, for example, in a refrigerator or cellar. The optimal storage time for such a billet is 5-6 months.
On a note! If the usual sugar-sand, specified in the recipe, is replaced with reed, the jam will acquire a pleasant caramel flavor and an amber tint. When using brown sugar, the proportions of all the ingredients remain the same.
Raw jam of feijoa with lemon, dried apricots and nuts - step by step recipe
A further variant of a delicious billet from feijoa with sugar is raw jam. Complemented with citrus fruits, nuts and dried fruits, this vitamin delicacy is good in itself. However, it can be used as a filling for baking, as well as for making home-made sweets and marmalade.
Necessary ingredients:
- fruits of feijoa - 500 gr.
- granulated sugar - 500 gr.
- lemon - 1 pc.
- the nucleoli of walnuts - 150 gr.
- dried apricots - 150 gr.
Step-by-step instruction:
- First of all, in the strained and washed fruits, remove the tails from both sides. Next, the feijoa berries and peeled lemon pulp are squeezed through a meat grinder or chopped in a blender until smooth. Fill the prepared mixture with sugar and set aside for 1-1.5 hours.
- In the meantime, start preparing additional ingredients. Nuts burn in an oven or in a dry frying pan, then gently clean the film and lightly grind in a mortar. Dried apricots for 20 minutes with warm water, and after soaking, cut into small pieces.
- After completely dissolving the sugar crystals, add to the berry mass prepared nuts and dried fruits. Stir the mixture thoroughly until smooth and spread into dry sterilized jars. Cover the neck of each container with a double layer of parchment (can be replaced with thick paper) and tie with a strong thread.
- In this form, jam can be stored in a refrigerator for about 2-3 months.
On a note! Winter blanks from feijoa are a real expanse for culinary experiments. If the lemon is replaced with orange, dried apricots - raisins, and walnuts - almonds, then jam "will sound" absolutely differently, but it will remain as useful, fragrant and tasty.