Here’s the recipe for 10 kg of feijoa jam.
- 6 kg feijoas
- 500 g stewed apple
- 300 ml lime juice
- extra hot water
- 4 kg sugar
- Lots of jam jars
Halve or quarter (depending how keen you’re feeling) the feijoas into a very large pot. Don’t peel them or scoop them – use the whole fruit. The skin contains the distinctive, beautiful feijoa fragrance, and it should be present in the jam.
Tip the stewed apple and lime juice in, and cook it on moderate heat until the fruit starts to soften. Keep stirring to prevent it caramelising (or burning) on the bottom.
Stick-blend it once the fruit has heated through and has softened, and bring it up to a gentle rolling boil. You may need to add hot water to thin it (if it gloops and spatters big gobs at you, it’s too thick). Simmer it like this for a good 10-15 minutes. Keep stirring.
Tip in all the sugar. Dissolving sugar is endothermic and will cool the mix, and take several minutes on high heat to get back up to a rolling boil. Once boiling, it will take a further 10-15 minutes to get to setting temperature. Keep stirring.
When the jam has reached setting temperature, pour while still hot into preheated glass jam jars, and put the lids on immediately. As the jam cools, it will create a vacuum seal under the lid.