FEIJOA GINGER JAM (Pineapple guava)
Nota deur Ilze Garbers Jacobs:
Dit is ‘n vrug wat herfs/winter algemeen in New Zealand gevind word. Smaak herinner effens aan ‘n koejawel en of jy hou daarvan, of glad nie! Jy scoop die binneste gedeelte uit en gooi die skil weg. Vir my is dit baie lekker, het feijoa blatjang gemaak wat in die yskas is, en daar is koek/tert/brood/konfyt/slice/koeldrank resepte orals!
- 1 kg feijoa flesh, cut in half and scoop out the flesh
- ⅔ cup water
- 600 g white sugar
- grated rind and juice of 1 lemon
- 100 – 200 g crystalised ginger, chopped into chunks, it depends on how much you like ginger
- 1 teaspoon powdered ginger
Bring water and feijoa pulp to the boil in a large pan, and cook rapidly until fruit is soft.
Add lemon juice, rind and sugar, and stir until all the sugar has dissolved.
Add ginger powder.
Bring back to rapid boil, stirring from time to time so it doesn’t stick on the bottom of the pan.
After about 10 minutes, check a small amount of jam on a plate, push with your finger and if it ripples, it is at setting point. If still too runny, boil a further 5 minutes and check again.
Stir through the chopped ginger.
Bottle in sterilized jars and seal.
If you are like me and you do not like to waste things, you can cover the leftover feijoa “shells” (peel and all) with water and boil until soft.
Gently strain overnight as you would when you make jelly.
Use the water to make feijoa jelly. To make jelly, you would use equal parts feijoa water and sugar and bring to a rolling boil. Scoop the scum off the top. Reduce by about 1 third. Add pectin dependent on the quantity of syrup that you have, boil for an extra 5 minutes and put into sterilised jars.
The boiled up feijoa bits can be pulsed in your food processor with banana and a bit of sugar to taste to make dried feijoa straps.
Recipe posted by Annatjie Heydenrych
Photo: Annatjie Heydenrych
