Recipe: Feijoa Jam

 

Feijoa Jam

A Taste of New Zealand Autumn

Feijoa jam is a quintessential Kiwi treasure, capturing the brief but glorious season of this "pineapple guava" fruit. Known for its aromatic, complex flavour—a heady mix of pineapple, strawberry, and a hint of mint—feijoas are a staple in New Zealand backyards.

Turning them into jam is the perfect way to preserve their unique tang long after the autumn leaves have fallen. This recipe yields a thick, golden-green preserve that is spectacular on buttery sourdough, swirled into morning porridge, or used as a sophisticated glaze for roast meats. The secret lies in balancing the fruit's natural tartness with a touch of citrus, ensuring a bright, floral spread that tastes exactly like a New Zealand harvest.


Ingredients

  • 1 kg Feijoas (flesh scooped out, roughly chopped)
  • 750g White granulated sugar
  • 1 Large lemon (juice and zest)
  • 1 tsp Fresh ginger, finely grated (optional, for a spicy kick)
  • 1/2 cup Water


Instructions & Method

  1. Prepare the Fruit: Slice the feijoas in half and scoop out the pulp with a spoon. Weigh out 1kg of the pulp. If you prefer a smoother jam, give the pulp a quick pulse in a blender; otherwise, leave it chunky.
  2. Macerate: Place the pulp, sugar, lemon juice, zest, and water into a large, heavy-bottomed pot. Stir well and let it sit for about 30 minutes to draw out the juices.
  3. The Boil: Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugar has completely dissolved.
  4. The Set: Increase the heat and bring to a rolling boil. Cook for 20–30 minutes. Use a spoon to skim off any foam that rises to the surface.
  5. Test the Set: To check if it's ready, place a small spoonful of jam on a chilled saucer. Let it sit for a minute, then push it with your finger. If it wrinkles, it’s ready.
  6. Bottle: Pour the hot jam into sterilised jars, leaving a 1cm gap at the top. Seal immediately.


Expert Tips for Success

  • Pectin Power: Feijoas are moderately high in pectin, but the addition of lemon juice is crucial. It provides the acid necessary to help the jam set firmly and keeps the colour vibrant.
  • Don't Over-process: Avoid overcooking, as the delicate floral notes of the feijoa can turn "soapy" if boiled for too long.
  • The Peel Debate: While most Kiwis use only the pulp, you can finely dice a few of the skins and add them to the pot for a more intense, slightly tarter flavour and extra texture.
  • Storage: Properly sealed jars will keep in a cool, dark place for up to 12 months. Once opened, keep refrigerated.

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