Feijoa Jam

www.fresh.co.nz

If you love the taste of feijoas, you can make it last all year long with your very own homemade feijoa jam. People will be impressed! Just 3 ingredients…

1 kg Feijoa fruit (weighed whole)

¼ cup water

4 cups sugar

Method:

Scoop out then roughly slice feijoas, add water and boil gently until soft. Stir in sugar and boil hard for 5-10 minutes, or until a drop popped onto a saucer jells. Feijoas are high in pectin so this happens quickly. Immediately pour into heated jars and seal.

Feijoa Jam hint: Preserving jars are always good, but any glass jar is appropriate. The key is sterilisation! Wash and dry thoroughly (or put through the dishwasher) and put in a hot oven for at least 20 minutes. How well you sterilise your jars will affect how good your jam will last and taste.  

Freezing Feijoas: Feijoas are great eaten on their own but you can also freeze the feijoa pulp if you are struggling to get through the excess. You can use the pulp to make fruit crumble, feijoa bran muffins, or chutneys.

Feijoa Sorbet

www.fresh.co.nz

Take the feijoa to the next level by creating a beautiful frozen feijoa sorbet. Who knew one of our favourite flavours of Autumn could work so well in a delicate dessert?

Serves 4

Ingredients:

2 cups of feijoa flesh
2 tbsp lemon juice
¾ cup sugar
2 egg whites
1 cup of cream

Method:

Mash feijoas, lemon juice and sugar. Whip egg whites until stiff. Whip cream until thick. Fold beaten whites into the mashed feijoa puree and then fold in the cream.

Freeze until firm.

Take it out half an hour before it is served to slightly soften and cut into pyramid triangles.

Serve with your favourite dessert style sauce, runny honey and garnish with mint or a few slices of feijoa.

Feijoa Chutney

www.fresh.co.nz

In Autumn and early Winter, we go bananas for feijoas in NZ. They’re so aromatic and they make the most beautiful feijoa chutney which you can use in so many ways. Spread it on crackers with cheese, make sandwiches delicious, use a little as sauce. You can even freeze feijoas to make chutney later.

Ingredients:

1.25kg feijoa pulp
500g onions, chopped
600ml vinegar
1kg brown sugar
1/2 packet mixed spice (15g)
625g apples, peeled and sliced
1 tbsp salt
1 small 1/2tsp cayenne pepper

Method:

Put all together in a large saucepan, bring to the boil and boil for one hour. Pour into sterilized jars then seal.

 Feijoa and Cream Cheese Muffins

www.foodhub.co.nz

Ingredients:

1 cup Feijoa flesh

3/4 Cup Caster Sugar

75g Butter, melted

2 Eggs, lightly beaten

1/2 cup Sour cream

1 Orange, finely grated zest and juice

2 cups Self rasing flour

125g Cream cheese, chopped

1/4 cup Raw sugar