This Feijoa & Ginger Jam Recipe is a great way to make use of any “buggy fruit” from your crop. Simply cut out the brown bits and create a delicious treat.
Last year sadly I had guava moth infest my feijoa trees for the first time so I’m having to learn to live with having “buggy fruit” until I figure out how to thwart the invading caterpillars. I made my first batch of this feijoa & ginger jam using “buggy fruit” but I forgot to take any pictures whilst making it. My friend Debbie has so far escaped having guava moth on her feijoa tree which produces masses of fruit – and she hates feijoas! So I was the recipient of a bag of much more photogenic feijoas for my second batch of jam.
1 kg peeled and diced feijoas (about 1.2kg fruit – more if using “buggy ones”)
2 tsp grated fresh ginger
juice of a lemon
1/2 cup water
4 cups sugar
Peel and dice feijoas, removing any brown bits, and put into a preserving pan.
Add ginger, lemon juice and water, and bring slowly to the boil.
Allow to boil for about 15 minutes until the feijoas are soft and pulpy, stirring occasionally to prevent the fruit catching on the bottom of the pan. Make sure the fruit is pulpy otherwise you will get lumps of feijoa in a syrup rather than a jam – use a potato masher or stick blender if needed. Add sugar and stir until dissolved.
Increase the heat to reach a rolling boil and stir for about 15 minutes until setting point is reached (when a little jam on a chilled saucer starts to congeal and wrinkles when you push your finger through it).
Remove pan from heat and allow jam to cool for about 5-10 minutes before ladling into hot, sterilized jars. The jam bubbles up if you do this while it is too hot -see picture below.