Amanda Laird: Feijoa jam with vanilla and fresh ginger

Feijoa jam with vanilla and fresh ginger. Photo / Babiche Martens

Makes approximately 3 x 350ml jars

1kg feijoas (best if a little firm because the pectin level will be higher)
4 cups sugar
1 vanilla pod
1 x 3cm piece of fresh ginger
1/4 cup water
Juice of one lemon

1 Peel and slice the feijoas. Put into a saucepan or preserving pan with the sugar.

2 Slit the vanilla pod and scrape the seeds into the pan, add the pod.

3 Peel and finely chop the ginger and add with the water and lemon. 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.