This is a great way to use up an abundance of feijoas and is a
lovely chunky jam.
It makes about 6 jars of jam.
1.5 kgs feijoas (sliced)
1.2 litres of water
1 kg sugar
Do not peel the feijoas.
Cut the ends off and discard.
Cut into slices and put into a large pot with the water.
Broil to the boil and cook gently until soft.
Gradually add the warmed sugar
(see note below)
still stirring; then bring to a fast rolling boil.
Boil until it will set when tested.
Test by putting a dessertspoon on a saucer. Run your finger through and if a line stays it is at setting stage. It will look slightly pink.
Feijoa jam must be watched as it jellies quickly and can burn.
Pour the jam into hot sterilized jars and seal.
Note: I wash my jars and put them into a warm oven (130°C) and also put the sugar in a casserole dish or other ovenproof container, to warm at the same time.
The warm sugar when added to the jam helps to keep the mixture at a high temperature.
Cold sugar cools it all down.