Use firm feijoas in this jam recipe. The addition of vanilla and ginger adds an extra depth to this feijoa jam.
|1 kg||Feijoa, choose firm fruit - the pectin level will be higher|
|3 cm||Fresh ginger|
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- Peel and slice the feijoas. Put into a saucepan or preserving pan with the sugar.
- Slit the vanilla pod and scrape the seeds into the pan, add the pod.
- Peel and finely chop the ginger and add with the water and lemon juice.
- Bring to a simmer and cook until the fruit is soft, then increase the temperature and boil for 10 minutes.
- Remove the vanilla pod, then pour into sterilised jars and seal.