Feijoa and Ginger Jam


What we call feijoas are pineapple guavas elsewhere. This is good way to use all those little ones as the whole fruit is used.

This recipe calls for glace ginger which I didn’t have and I substituted with 1 1/2 tsp crushed ginger and a small spoonful of honey. Would rather have had the real thing but this jam is good.

1.8 kg feijoas

120 g crystalised ginger

2 cups water

2 lemons

1.8 kg sugar

Roughly chop unpeeled feijoas. Place in pan with ginger and water and cook gently for 40 minutes. Add rind and juice of lemons and the sugar. Slowly return to boil stirring until sugar dissolved. Boil till setting point reached and pour into sterilised jars.


10 thoughts on “Feijoa and Ginger Jam

  1. No idea how you managed not to eat those feijoas before you made jam. The girls have a shrub in town. I used to predate it on a regular basis…it IS feijoa season…I AM going to my daughters this weekend…I predict a bout of totally foreseen unmitigated feijoa guzzling in the near future! I might even collect some and make this gorgeous looking jam that I just pinned so that you can get more strange men here praising you on your posts 😉


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