10 best feijoa jam recipes - delicious, healthy and aromatic

Composition, calorie content and useful properties of feijoa jam

The feijoa fruit, which looks unsightly, has many beneficial properties. They contain sugars, organic acids, almost all groups of vitamins. Ascorbic acid, which is irreplaceable for the body, prevails among them, which helps the body to resist colds and viral diseases.

Berries are also enriched with many minerals necessary for normal functioning: zinc, magnesium, iron, potassium, phosphorus, iodine.

The high fiber content has a beneficial effect on the functioning of the digestive system and organs of the gastrointestinal tract. The berry also contains folic acid, thiamine and polyphenol, which help lower blood pressure and eliminate cholesterol. By consuming feijoa regularly, you can prevent atherosclerosis, the appearance of all sorts of neoplasms, improve memory and defeat depression.

A striking effect is exerted by the use of berry puree on the kidneys and liver. With its help, you can neutralize ethyl alcohol and remove it from the body.

The overwhelming mass of the composition of feijoa belongs to carbohydrates, which are about 53 g. The percentage of proteins and fats is much less - 0.5 and 0.2 g, respectively. 1 kg of berries contains 500 kcal. However, with the addition of sugar and other ingredients, the calorie content increases significantly.

Video "Recipe for feijoa jam without cooking"

This video will show you how to make delicious feijoa jam for the winter without cooking.

Harm of jam and contraindications

Many people mistakenly believe that fruits and berries can only be beneficial. However, this is not the case, especially with regard to exotics. Be sure to consult a doctor about the use of fruit or berries, especially for allergy sufferers and people suffering from chronic diseases.

For people suffering from overweight, the use of berries is undesirable, since the sugar content in feijoa is quite high. You should also be careful about the appearance of the fetus: if it is rotten or damaged, it can provoke an upset stomach. You should not use fresh milk and berries at the same time - such a tandem can cause diarrhea and bloating.

In some circumstances, the use of feijoa is completely excluded:

• intolerance to fruits;
• diabetes mellitus (due to the high sugar content);
• hyperthyroidism (high iodine content in the body): the iodine level in feijoa significantly exceeds the dose required by the body;
• tendency to allergic reactions.

It is undesirable to use pure feijoa and jam for pregnant and lactating mothers, as well as children under one year old.

How to choose the right berries

The taste, consistency and color of the jam completely depend on the quality of the fruit and strict adherence to the recipe. The following tips will help you choose the right berries:

1. Large fruits should be chosen that have had more time to ripen on the branches.
2. The fruits should be evenly colored in a deep green color. There should be no stains or dents at all. Damage indicates a violation of transportation rules and a long storage time.
3. The pulp is fresh, fully ripe, white feijoa with a jelly-like consistency. A slight yellowness is allowed, but brown blotches indicate that the berry is overripe.
4. The berry should exude a light, pleasant scent, somewhat reminiscent of the aroma of pineapple.
5. Don't worry if the fruit is hard - it will ripen in a few days at room temperature.

Popular jam recipes

For the winter, you can prepare not only the classic version of jam, but also variations with various additives. There is also a very interesting recipe in which you do not need to cook berries.

Classic

A proven option that even newbies in cooking can do. And the aromatic, tasty result will surely delight all family members.

For cooking you will need: 1 kg of feijoa pulp, 1 kg of sugar, a glass of water and a medium lemon.

Step-by-step instruction:

1. Cut the berries in half and remove the pulp with a teaspoon.
2. Cover the pulp with sugar and leave to soak for half an hour, and then add water and lemon juice.
3. Boil the resulting mixture until it boils, then boil for another 10 minutes. When a thick, high foam appears, you can remove and lay out in containers.
4. Turn the jars upside down and cover with a blanket until they cool completely. Then you can put it away in a cool, dark place.

Sealing containers and lids must be sterilized first.

The amount of sugar can be reduced if desired, but not more than ⅔.

"Five minutes"

Express recipe with the minimum amount of ingredients and in the shortest possible time. You only need feijoa and sugar in equal proportions.

It is important to choose fruits of the same density.

Cooking steps:

1. Prepare berries: sort out, wash, remove debris and inflorescences.
2. Grind the fruits in a meat grinder or blender.
3. Boil the syrup: for 1 kg of sugar, you need half a glass of water. Pour water into the bottom of the enameled container, then pour out the sugar and cook until it is completely dissolved.
4. The berry mixture is gradually added to the finished syrup in small doses, while stirring constantly.
5. It takes only 5 minutes to boil the resulting workpiece, and then remove from heat and roll up.

Without cooking

Do not worry that the unsterilized workpiece will not be stored for a long time, heat treatment is not needed in this case. But at the same time, the jam will retain all the beneficial properties of fresh fruits. The ingredients are standard - feijoa and sugar in equal amounts.

How to cook:

1. Sort, rinse and grind in a feijoa blender.
2. Mix with sugar and leave to dissolve.
3. Arrange in sterilized containers.

With pears

The piquant taste and unique aroma of tandem of feijoa and pears will add white wine.

Ingredients: 1.5 kg of feijoa berries, 1 kg of pears, 300 ml of white wine, 1.2 kg of sugar.

Step by step recipe:

1. Prepare the fruit, cut and select the pulp.
2. Pears do not need to be peeled if the skin is not thick. Wash, peel the seeds and grind in a blender to a puree consistency.
3. Combine pear puree and feijoa pulp in a cooking container, add sugar and mashed potatoes, put on low heat.
4. While stirring, bring the workpiece to a boil and immediately remove from heat.
5. Let the jam cool, then boil again and bring to a boil. Pour into containers and seal tightly.

With kiwi

Feijoa, kiwi and lemon make a bright, beautiful and super vitamin blend. And we don't even have to talk about taste and aroma.

For cooking, you need: 1 kg of feijoa, 0.5 kg of kiwi, 200 g of lemon, 0.5 kg of granulated sugar, 0.5 l of water, 10 g of citric acid.

Cooking steps:

1. Wash the kiwi, dry it and remove the skin. Pour boiling water over the lemon and remove moisture. Wash and dry the berries.
2. Pass the ingredients (except lemon) through a meat grinder and pour into a cooking container. Better to use a saucepan with a thick bottom.
3. Add sugar and citric acid to the mixture and pour in the liquid.
4. Cook over low heat until the workpiece thickens.
5. Finally, add the lemon, cut into small cubes, and boil for another 10 minutes.
6. Arrange in containers and roll up.

With orange peels and nuts

The beautiful amber color of the jam and the unusual taste that the nuts give makes it possible to use it as an independent dessert.

Ingredients: 1.5 kg of feijoa fruits, 300 g of orange peels or unsweetened candied fruits, 150 g of fresh orange, 300 g of nuts, 750 g of granulated sugar, 15 g of citric acid, 750 ml of water.

How to cook:

1. Prepare the fruits, remove the pulp and cover with sugar. Leave it on for a few hours.
2. Scald the peel or candied fruit with boiling water and rinse thoroughly. Grind the zest.
3. Peel the nuts, rinse, dry in a pan, stirring constantly. Then chop into pieces to taste.
4. Add orange pulp, sugar, citric acid and water to the feijoa pulp. Stir and cook until the piece thickens.
5. Add nuts and zest, boil for another 15 minutes. Arrange in containers and seal tightly.

With lemon and pectin

Required ingredients: 250 ml of water, 150 ml of lemon juice, 1.8 kg of granulated sugar, 1.9 kg of feijoa, 2 bags of pectin.

Cooking steps:

1. Wash and sort the berries thoroughly, cut in half and place in a cooking container.
2. Add water and cook for 30 minutes.
3. Mix lemon juice, sugar and pectin until smooth and add to the berries.
4. Bring the mixture to a boil and cook for another half hour.
5. Put in containers and cork.

With persimmon

The fragrant thick piece is perfect for baking.

Components: 0.7 kg of persimmons, 500 g of feijoa, 250 g of sugar.

How to cook:

1. Wash berries and persimmons, dry, remove seeds and cut into small cubes.
2. Add sugar and leave for a few hours.
3. Bring to a boil over low heat and after boiling, boil for another 25 minutes.
4. Remove from heat, cool and roll up.

Through a meat grinder

Almost any recipe in which the berries are not peeled can be prepared using a large meat grinder attachment. This can be a classic recipe, a version with lemon and without boiling. Before grinding in a meat grinder, the berries must be thoroughly cleaned, washed and dried.

In a multicooker

If you want to quickly prepare jam according to the classic recipe and without adding water, then use a multicooker. To do this, put the chopped mixture of fruits into a bowl, add sugar and select the "Cooking" mode for an hour. That's all, the jam is ready!

Dessert storage rules

In order for the jam to last up to 6 months, it must be placed in a cool place with a temperature of 0 to +2 ° C. If the frame expands to +5 and -8 ° C, then the jam will be stored for only 2 months. It is impossible to freeze the workpiece; it is better to store it in the refrigerator or cellar.

From the options presented, you will definitely find a recipe to your liking. However, to begin with, we advise you to make the jam according to the classic recipe to see if you like the taste of feijoa in general.