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Feijoa and ginger jam

May 1, 2018 | Filed under Extras

As with every other year, I have a massive crop of feijoas and I’ve bottled them, frozen them and juiced them.  So now I’m into making feijoa jam.  This recipe with a touch of ginger has a real tang and has been very popular.


1 kg feijoas, peeled and sliced
1 lemon
1 tablespoon grated fresh ginger
½ cup warm water
4 cups sugar

  1. Place feijoas in a large wide saucepan with the water
  2. Add zest (grated skin) and juice of the lemon and grated ginger
  3. Bring the mixture to the boil and simmer for 10-15 minutes till the fruit is soft
  4. Add the sugar and stir till it dissolves
  5. Bring the jam to the boil again and simmer for 10 minutes, stirring occasionally to avoid sticking the bottom of the saucepan
  6. Test to see if the jam has set by putting a spoonful on to a small dish and put it on an open windowsill or in the fridge for up to one minute.  If the jam forms a skin and wrinkles, it is set. Repeat until skin forms
  7. Meantime warm 6-7 450gm clean jam jars in the oven at 50° or by slowly pouring boiling water, a little at a time to minimise the risk of cracking the jar.
  8. When the jam has set, gently pour into the warm jars. I use a measuring cup or small jug so it doesn’t splash everywhere
  9. Wipe the rim of the jars and seal with metal lid or transparent jam jar covers
  10. Label the jars and store in a dark place (Kitchen cupboard is fine)


  1. You may need to use a whisk or a potato masher to break the pieces for fruit up a bit more than has already happened during cooking
  2. I use small jars that have previously contained bought jam or chutneys
  3. Make sure there are no draughts coming into the kitchen when you are filling the jars as they could crack if cool air comes through at the same time as boiling jam is being poured into the jars. (This is also why you need to warm the jars first).



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