We prepare jam from feijoa. Two Simple Recipes

Autumn is the time for culinary preparations. Apples, various berries and fruits are ripening in the countryside areas, from which you can make delicious homemade compotes, jelly, jam and juices. However, sometimes you want to bring a drop of exotics to everyday routine. After all, tropical fruits unfamiliar in our latitudes are good not only in fresh, but also canned. How about preparing your own original feijoa jam?

This unusual in appearance fruit is already quite firmly established on Russian counters. Small, full-bodied green fruits with dense skin and the scent of fresh cucumbers, perhaps, everyone saw. But do you know how useful a fruit is with this outlandish name? Fruits of feijoa, jam from which has useful qualities, are saturated with a lot of iodine and vitamins. Regular use of them will significantly reduce the risk of diseases of the thyroid gland. In addition, fruit is useful in spring avitaminosis. That is why it is so important to properly preserve it, so that the jam retains not only a pleasant taste, but also the useful properties of fresh fruit.

Since the cultivation of feijoa is a very laborious and expensive process, the easiest way is to buy ripe fruits for the jam. The recipes for this delicacy are a lot. Today we will get acquainted with the two most interesting and simple.

Classic jam from feijoa

To prepare it you will need:

• 1 kg of fruit;
• 1.5 kg of granulated sugar (note that 1 kg is enough to store the finished product in the refrigerator, otherwise the jam can be sugared).

You can start the cooking process. Feijoa should be rinsed, peeled off, cut with a sharp knife stems, as well as the remains of the inflorescences. Fruits can be cut into small pieces or can be passed through a meat grinder. It depends on how homogeneous you want to get as a result of the mass. The resulting fruit "stuffing" is mixed with sugar, add a little boiled water and set to cook on a weak fire. From time to time, the contents of the container should be stirred, so that it does not stick to the walls of the dishes. Jam from feijoa will be ready about an hour after 6. After that it will need to be cooled, poured over glass jars and put in the refrigerator. Do not be scared if the product darkens and becomes saturated brown. This is explained by the large amount of iodine in the fruit. The change in color does not in any way indicate a deterioration in taste.

Jam from whole fruits of feijoa

Much more interesting is a treat if the fruit does not grind. Here is the list of necessary ingredients:

• Half a kilo of feijoa;
• 1 faceted glass of granulated sugar;
• 1 teaspoon cognac (according to taste and preferences);
• Half a liter of boiling water.

Fruits, as in the previous recipe, are cleaned, but the peel is not thrown away. To ensure that the fruits do not darken, they will need to be placed temporarily in a container of cold water. In the pan, pour the sugar and put it on the stove. Fire reduce to a minimum. Stir the contents constantly so that it does not burn. To sugar dissolves and melts faster, you can add a little water. Once you have received a caramel mass, remove the saucepan for a short time from the cooker (about a minute). Then very carefully pour the boiling water. Now we have sugar syrup, with which in the future will be prepared jam from feijoa. We put the cleaning in it and put the saucepan on fire again. The contents should boil, after which it should be cooked for another 7 minutes. Then we get rid of the unnecessary cleaning by straining the syrup through a colander or gauze (it is better to use the first one, since the mass will turn out to be quite thick).

Now you can add to the finished mass the remainder of sugar and the fruits of feijoa. All cook for 40 minutes on medium heat, stirring occasionally. Cognac is added about a minute before the readiness. After the jam has cooled, lay it on the jars and put it in the fridge.