Feijoa jam without cooking
Previously exotic, feijoa is becoming increasingly popular in our country. The green berry, somewhat similar in appearance to kiwi, has an extraordinary taste of pineapple and strawberry at the same time. Feijoa fruits contain a very high iodine content, in addition to a whole range of other useful vitamins and microelements.
Like any berry, feijoa does not last long, although it is picked unripe. But you can, using a simple recipe for making feijoa jam without cooking, make a supply for the winter, preserving as much as possible all its beneficial properties.
So, prepare the following foods and kitchen utensils:
- 1 kg feijoa;
- 1 kg granulated sugar;
- kettle;
- two glass or enamel pans;
- meat grinder or blender;
- knife and spoon;
- jars and lids.
How to make feijoa jam without cooking for the winter
The first thing you should do when starting to cook is to wash our exotic, but very healthy berries.
To make the feijoa peel softer and the jam more tender, pour boiling water over the fruit for 1-2 minutes.
Drain the water. Feijoa berries will change color, this is normal. Trim the stems of the berries with a knife.
Make berry puree using a meat grinder or blender.
Mix berry puree with a kilogram of granulated sugar. Stir the almost finished raw feijoa jam periodically until the sugar dissolves.
Raw feijoa jam will be thick, similar to jelly.
Place the jam into cooled sterile glass jars. Store fresh feijoa jam in a cool, dark place.
The jam prepared according to this recipe retains the bright taste of fresh feijoa berries and has a pleasant sourness. The color of the jam may change to darker and even brown. This is the result of prolonged contact with air.
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