Preserves

Feijoa + Lime Jam


Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! It’s been a while since we had some jam around here. Hopeless. This one is mostly for the kiwis. Since the rest of the world is generally perplexed about what a feijoa is. If you can get them where you live you should. Floral and delicious. Perfect paired with zesty lime. A spot of sharpness to balance. NZ limes are in season now so snap them up. Normally I get sent feijoas from my parents but they already sent me quinces at my birthday so the fruit shipping box is currently at my house. Poor planning there. They have reported picking 117 kilos of feijoas from their trees SO FAR this season. Ridiculous. In the meantime buying them will have to do.

To get the kilo you need for this jam you will need to buy around a kilo and a half to allow for skins. Obviously if you want more jam then just double the recipe. Make feijoa season last all year. Feijoas freeze well so when you see a bargain stock up. I like to remove the skins and halve them and freeze in weighed quantities so they’re always ready to go.

As always we begin with sterilising out jars and getting our equipment ready. Thoroughly wash and rinse your jars and lids. Put the jars in a 120C (250F) oven. They will need to be kept above 100C for at least 10 minutes to make absolutely sure all the nasties are dead so do this first.

Put the lids in a heatproof bowl or jug and set aside. We will pour boiling water over these later. Lay out a folded tea towel next to the stove so you can put your hot jars there later. Put 2 or 3 small saucers or plates into the freezer to chill. We will use these to test if our jam is ready.

Weigh your feijoas after you have removed the skins. The easiest way to do this is by running a teaspoon around the inside the skin and scooping out the flesh.

Roughly chop the feijoas and combine with the water, lime juice and lime zest in your pot or preserving pan. Zest your limes before juicing. It’s just easier.

Cook the fruit over a medium heat until it has broken down and become pulpy – about 15 minutes. You can encourage them to break down by smushing them with your wooden spoon or a vegetable masher.

Turn the heat right down and add the sugar.

Stir until all the sugar has dissolved. You will be able to hear and feel if there are sugar granules still floating around. It makes a scritchy sound on the bottom of the pot when you stir. When the sugar is dissolved turn the heat up to medium high and stop stirring. The jam should be at a boil. Adjust the temperature up or down to get a steady boil.

Use your thermometer to keep track of the temperature. I like to use the wrinkle test as my final test that the jam is ready but the thermometer lets you know when it’s getting close. Once it starts to show above 103C then start testing for a set. Also boil your jug.

To do this get one of your cold saucers out of the freezer. Drop a small spoonful of jam on it and pop it back in the freezer for a minute. Run your finger through the jam and see if it wrinkles up. If it does then the jam is ready.

You can double check that the temperature of the jam is 104.5C to 105C. Now get your jars out of the oven carefully and place them on the folded towel. Pour boiling water over your lids.

Using a ladle or a small pyrex jug carefully fill the jars leaving 3-5 mm of space at the top. Use a clean paper towel dipped in boiling water to clean any drips of the rim of the jars.

Drain the lids and seal the jars. Hold the jars with a towel so you can make sure the lids are on tight. Leave the jars to cool before labelling and storing.

Now get your toast on…

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Feijoa + Lime Jam


Prep Time : 15 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Jam

Makes : 4-5 cups

Sweet floral feijoas and zesty lime come together in this totally kiwi jam.

Ingredients:

  • 1 kilo peeled feijoas
  • 1/4 cup (60 mls) lime juice (2 to 3 limes depending on size)
  • 1 + 1/2 teaspoons finely grated lime zest
  • 1 cup (240 mls) water
  • 750 grams jam setting sugar

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Large saucepan or jam pan
  • 5 to 6 one cup jam jars with lids
  • Funnel, pyrex jug, thermometer, tea towels

Directions:

As always we begin with sterilising out jars and getting our equipment ready. Thoroughly wash and rinse your jars and lids. Put the jars in a 120C (250F) oven. They will need to be kept above 100C for at least 10 minutes to make absolutely sure all the nasties are dead so do this first.

Put the lids in a heatproof bowl or jug and set aside. We will pour boiling water over these later. Lay out a folded tea towel next to the stove so you can put your hot jars there later. Put 2 or 3 small saucers or plates into the freezer to chill. We will use these to test if our jam is ready.

Roughly chop the feijoas and combine with the lime juice and lime zest in your pot or preserving pan. Zest your limes before juicing. It’s just easier.

Cook the fruit over a medium heat until it has broken down and become pulpy – about 15 minutes. You can encourage them to break down by smushing them with your wooden spoon or a vegetable masher.

Turn the heat right down and add the sugar.

Stir until all the sugar has dissolved. You will be able to hear and feel if there are sugar granules still floating around. It makes a scritchy sound on the bottom of the pot when you stir. When the sugar is dissolved turn the heat up to medium high and stop stirring. The jam should be at a boil. Adjust the temperature up or down to get a steady boil.

Use your thermometer to keep track of the temperature. I like to use the wrinkle test as my final test that the jam is ready but the thermometer lets you know when it’s getting close. Once it starts to show above 103C then start testing for a set. Also boil your jug.

To do this get one of your cold saucers out of the freezer. Drop a small spoonful of jam on it and pop it back in the freezer for a minute. Run your finger through the jam and see if it wrinkles up. If it does then the jam is ready.

You can double check that the temperature of the jam is 104.5C to 105C. Now get your jars out of the oven carefully and place them on the folded towel. Pour boiling water over your lids.

Using a ladle or a small pyrex jug carefully fill the jars leaving 3-5 mm of space at the top. Use a clean paper towel dipped in boiling water to clean any drips of the rim of the jars.

Drain the lids and seal the jars. Hold the jars with a towel so you can make sure the lids are on tight. Leave the jars to cool before labelling and storing.

Cook’s Notes:

  • You can easily label your jams with a gold or silver permanent marker – when the jars are empty just wipe the writing off with a little nail polish remover.
  • Don’t forget you can freeze a feijoa bounty ready for later use – peel and halve the fruit before freezing in pre-weighed quantities.

 – If sealed in properly sterilised jars this jam will keep for up to a year on the pantry shelf. Refrigerate after opening – 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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