Feijoa Jam: 13 recipes

Feijoa is so good for health that it was impossible to get it at the time of the Soviet Union for ordinary people. Even today, these bright green berries appear in season even in Siberian supermarkets. Trying a new flavor, surprising the family and dominating a couple of new recipes is the duty of all housewife that boasts.

What is Feijoa

La Feijoa (Lat. Acca Selowian) is a tree originally from South America. At the end of the 19th century the Russian Empire was imported, as one more curiosity, and successfully rooted in the south. It also grows in Europe, California and even in Australia and India.

But on the Russian shelves you can find fruits of Feijoa de Azerbaijan or Georgia, and sometimes Crimea or Sochi. From the botanical point of view, these small and juicy fruits are considered berries with seploe remains at the top. Its shape is normally oval, although they can be round or even cubic. Each berry has an average length of 4-5 centimeters and weighs between 15 and 60 grams. Mature berries are clear to cut, juicy and large.

They remain bright green, although some varieties can yellow slightly. Its softness or texture varies from one variety to another. Its flavor is characteristic, with many recognizable strawberry and pineapple notes, although you can also have kiwi and even cucumber. Its sweet and slightly acidic freshness, with unmistakable acidity, is remembered instantly.

Feijoa jam benefits for the organism

The value of Feijoa does not only reside in the possibility of ticking the taste papillae. It is a real concentrate of vitamins and nutrients.

  1. Nutritionists appreciate it for its low caloric content.
  2. Because of its iodine content, the berry can be compared to sea fish. Official Medicine recognizes Feijoa as a remedy for its lack problems, especially as part of a lively jam.
  3. The composition contains organic acids with ascorbic to the head, pectinas, the cleaning of the body, a group of vitamins B. Rejuvenating effect of polyphenols will feel those who do not peel feijoa.

Useful jam of raw berries is especially valuable for:

  • pregnant women;
  • hypertensive people;
  • recovery of surgeries or diseases;

Normalize metabolism, improve vascular health, get rid of chronic fatigue, antibacterial effect – Feijoa improves the health and mood of all patients. Healthy people will also benefit from Feijoa’s jam.

How to make Feijoa Jam: Recipes

The most important thing for a jam to go well are quality berries. Ideally, they are large, without cracks or spots. The berries bought in stores are usually immature, but they will mature well at home in a warm place. His green and bright rabitos and their hardness are indicative of immature berries, as well as their greenish or milky color when cutting them. Mature berries are soft and translucent to the cut.

“Jam” alive

The healthiest jam that can be made with Feijoa is the lively jam, without heating. If the berries remain raw, they retain the maximum of nutrients.

There are many ways to make live berries jam, from the simple mixture of the berries with sugar to interesting combinations that are worth trying.

Feijoa jam with sugar

For green berry jam you will need

  • Feijoa;
  • sugar;

The proportions can vary slightly, the classic is 1: 1 in weight of the components, but those who like a fresher and cooler flavor can take 700 grams of sugar for each kilo of berries.

How to prepare it:

Wash the berries and let them dry, removing the rabitos and sepals. Then, pouse them with a meat chopper or drill them with a blender. You can add a couple of tablespoons of lemon juice to protect oxidation berries. Then remove the berries with the sugar in an enameled saucepan until the crystals have been completely dissolved. The jam should be kept cold.

Feijoa jam with orange


  • 600 grams of sugar and berries
  • orange;

Preparation process:

Green berries are washed, dry, the top and peduncle are cut. They are cut into pieces. Peel the citrus fruits with a fine grater or a vegetable peel. Peel the pulp and skin. Beat the fruit with the blender, mix it with the zest and the sand until the crystals dissolve and cover it in a jar. This jam is no more than 3 months, even in the refrigerator.

Feijoa jam with nuts


  • 500 grams of feijoa and sugar;
  • Take berries and nuts in proportion 5: 1, here 100 grams of nuts;

How to make nut jam:

The washed and peeled berries pass through a meat chopper, mix with sand and the chopped nuts are added. In closed small jams, the jam is preserved up to 3 months on the refrigerator shelf.

Feijoa Jengibre and Lemon Jam


  • 500 grams of sugar and feijoa each;
  • lemon;
  • 3 tablespoons of grated ginger;

How to prepare it:

The washed berries are crushed into a blender, adding sugar and ginger. Next, the pulp and lemon zest are added and crushed again. This jam can be kept up to 3 months. If you want to extend the conservation time, half a glass of water is added, boiled for 10-12 minutes and closes in sterilized jars.

Feijoa and apples jam

Take the following ingredients for jam in proportion 1: 1

  • Feijoa;
  • apples;
  • sugar;

For every kilo of berries, a lemon is added to protect raw decoloration jam.

How to prepare jam:

First, apples and berries are washed, leaving their skin. Slicing apples are cut, their hearts and nuggets are removed, and the rabits and tips of the berries are removed. The lemons are removed their nuggets and, if desired, they are left with skin. All components are beaten in a blender and mix with sugar.

Feijoa, Kiwi, Orange and Grape Jam

For every kilo of feijoa you will need

  • 5-6 Kiwis
  • 2-3 oranges;
  • 300 grams of any grape;
  • zest of a couple of lemons;
  • sugar to taste;

It is not possible to determine an exact amount of sugar; The amount is determined to taste, taking into account the sweetness of the grapes.

How to prepare it:

The fruit is washed and peeled. Carefully remove the citrus peepites, which can spoil the flavor.

All the fruit is crushed except grapes with a blender or bite with a meat chopper. Pour the sugar into the dough and wait for it to have dissolved, then add the entire grapes. After carefully stirring, dessert is placed in jars. It is preserved up to 3 weeks in the refrigerator. The lemon peel will help conserve its beautiful tone and color.

Feijaa jam and blueberries

Bucker jam is at its most spectacular point when it is served: the organic acid content helps keep the ruby tone impressively rich.


  • A kilo of feijoa and granulated sugar;
  • half a kilo of red blueberries;

How to prepare it:

All components be beaten until they are soft with a blender or pass through a meat chopper and mixed with sand. Blueberries contain a lot of pectin, so that thick jam and maintains its way as confitures. If you try to boil, the jam will be too thick and almost all vitamin C.

Classic recipes

Classical elaboration consists in heating the ingredients of the jam. In this way it lasts more, but some of the vitamins are lost.

Feijoa jam in pieces for winter


  • Equal parts of Feijoa and Sugar;

How to prepare it:

Cut off the tops or stems of the washed berries and cut them into slices or chips. Layer the ingredients in a saucepan. Bring the mixture to a boil, boil for 5-7 minutes and skim off. The finished jam is rolled into clean jars.

Whole or half feijoa jam in syrup for the winter

For this jam you need

  • 500 grams of ripe feijoa;
  • 250 grams of granulated sugar;
  • 500 grams of water plus an extra tablespoon;

How to prepare it:

The peeled berries are put to rest in cold water, then proceed to prepare the syrup. The granulated sugar and a tablespoon of water are kept on the fire stirring continuously until the grains separate. After removing the pot from the heat, boiling water is added to the syrup, stirring continuously.

The skins of the berries are lowered into the syrup and allowed to boil for 5-7 minutes. After the syrup is strained, whole berries or cleaned half berries are added there, heated for 30-40 minutes over low heat, without interrupting cooking.

After uncorking, cool the ready jam under the saucer with the lids up.

Feijoa jam with ginger, lemon and cardamom for the winter

prescription needed

  • feijoa a kilo;
  • lemon;
  • 750-850 grams of sugar;
  • 60 grams of water;
  • spices: a pinch of cardamom and a 2 cm piece of fresh ginger;

How to prepare it:

The berries are peeled and cut into small pieces. Add the sugar, lemon zest and spices to a saucepan with water and feijoa. After a couple of hours, when the berries are juicing, bring the mass to a boil and cook over low heat for 7-10 minutes. The jam is then poured into jars and sealed tightly.

Caramel jam with feijoa and ginger


  • 500 grams of ripe feijoa;
  • 180 grams of sugar;
  • 500 grams of water;
  • grated dried ginger 2 tablespoons;
  • tablespoon of brandy;

How to prepare it:

In a deep saucepan, boil the water and the sand, the cognac and the green feijoa skins. They are boiled for 5-7 minutes. The skins are then discarded and the berries and ginger are added to the liquid. Let it simmer for 30-40 minutes and, at the end of the boil, add the cognac.

Feijoa and pear jam with nutmeg wine

The most delicate dessert is obtained thanks to the pear.


  • 500 grams of berries;
  • 2 pears;
  • 180 grams of sugar;
  • 50 grams of white nutmeg wine;

How to prepare it:

Dry the washed feijoa and chop the skins in a blender until a puree. Peel the pears without the seeds or the skin, chop them and add them to the mash. In a saucepan, add the wine to the fruit, mix and bring to a boil. Let cook over a quarter of an hour, stirring continuously. Then add the sugar and wait a couple of minutes to melt. Boil for another quarter of an hour, stirring constantly, and then close in clean jars.

Feijoa confit

A confitur is a boiled jam. The berries and fruits contain pectin, which produces a gelatinous mass after boiling. This softens the excessively strong taste of the fruit, which is good for feijoa. In addition, confectioners can be used to decorate or fill desserts, since they keep their shape well. It is possible to confit practically without cooking, if used gelatin.

For the fruity confit you will need

  • Peach, melon and feijoa – 500 grams of each;
  • 700 grams of sugar;
  • 7 tablespoons (soups) of gelatin;
  • peel of a fresh orange;
  • 3-4 pieces of clove shoots;

How to make the confit:

The melons are peeled and their nuggets are removed. The peaches are scald, their skin is removed or, if the variety allows, they simply take away their fluff under the tap. Feijoa berries are cut with the skin.

Mix the fruit with the sugar and the jelly and let stand for a few hours in the refrigerator. The juice that the fruit gives off will make it swell.

Next, clove sprouts are punctured in the orange peel, are poured with a little water and boiled for a few minutes. The flavored water is mixed with the fruit, the dough is heated at 60 ° C constantly stirring and allowed to cool.

How to keep Feijoa’s jam

Feijoa raw berries are preserved at room temperature only a few days, but in the refrigerator they can last a month. The same rules apply to living jam, made mash with sugar.

The conservation period can be extended to 2-3 months if ginger or lemon juice is used.

Raw jam can freeze. Part of useful substances will be destroyed, but the pleasant fresh flavor will be preserved, even after discgete said jam is more useful than cooked.

The jam that has boiled during cooking can be kept for a year, even without refrigerator. It will be well kept if some things are taken into account:

  • The jams must be hermetic, small volume, sterilized before placing them and completely dry;
  • The tapas of the jars must be intact, if possible with a plastic layer on the metal surface;
  • Live jam with a short useful life can be sealed with a cap or several layers of parchment;
  • Due to the large amount of sugar in the jam, more lemon juice should be used to prevent mold in the jars. Thick jam is spoiled more slowly than liquid jam;

Heat processed jam does not have to get into the refrigerator, but you have to find a cool place. It can be in a cold closet under a window, on a balcony or in a basement.

Interesting data about the Feijoa

Although Europe has enjoyed the taste of Feijoa relatively recently, only since 1815, the plant is well studied. The following is known about her:

  1. At home, the flowers of the plant are pollinated by hummingbirds.
  2. Even flower petals are edible.
  3. The berries can dry after cutting them and compotes can be prepared or used as tea.
  4. There are apple jams, raspberry, cherry and feijoa. In Russian there is no adjective for this berry.

Feijoa’s jam deserves every minute invested in it. Even if you only cook a couple of small jars, a long Russian winter with persistent avitaminosis will seem much more pleasant and short with an exotic dessert on the table.

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