"Five minutes" from feijoa

"Five minutes" from feijoa

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Ingredients
Feijoa	1 kg
Sugar	800 g-1 kg
Water	1/2 tbsp.

Cooking method

• Rinse the feijoa, cut off the wilted inflorescences and mince.
• I must say that there are many ways to cook feijoa, including the whole one, with or without the skin. But I was terribly lazy to clean them, besides, the feijoa were large and I don't like it when such "bombs" float in the syrup. Syrup is usually not eaten by anyone, and such berries are too much for a teaspoon. In general, scrolled.
• Pour sugar into boiled half a glass of water and let it get wet. Do not be afraid, there will be no liquid jam, but without water it can burn.
• Add feijoa puree to the sugar. Let it boil and boil for 5 minutes. Stir and skim all the time. It is better to do this with a silicone spatula, it "cleans" the bottom well.
• Now you can put them in clean sterilized jars and seal them. Be sure to wrap up! For almost another day, the jam will remain warm and the gelling process will take place. It turns out to be the consistency of marmalade, that is, it does not flow.
• Also keep in mind that during the boiling process the jam spits terribly. It is thick and boils, constantly splashing drops in different directions. Since it needs to be stirred, I often have injuries (minor burns). Then I adjusted to putting on a silicone glove and everything is OK.
• 

Note

And I cooked a five-minute feijoa. I went to the market and could not resist - I bought a kilo of these berries. Five days later, two more kilos. The jam from them is incredibly fragrant. It smells like strawberries. In the morning, spread butter on toast from the freshest bread, it will melt a little, because the bread is warm and jam on top. A good mood is guaranteed for a long time. Yes, even the realization that you have jam in your refrigerator not from something everyone knows, but from feijo, warms the soul. And on occasion, you can tell your friend with such a very smart and languid look: "Shouldn't we have some tea with jam?" She will answer: "Ugh, with the jam, reluctant ..." And you to her: "I made a small jar of feijoa jam here .. So .. I wanted to feast on ..." She will burst with curiosity and desire to try. For example, the presence of this jam for some reason for all my friends is always a surprise. This is followed by the phrase: "Let's try!" Freeloaders, in a word ...

And many years ago in the Caucasus I was taught not to cook feijoa jam, but simply to grind them with sand in a 1: 1 ratio. Tasty extraordinary! And keeps perfectly in the refrigerator.

Quite right, and many people do that.

I like that you don't cook it for a long time, that is, as much nutrients as possible are preserved, but the consistency becomes not fluid, jam-marmalade.

Yes, the jam is great! I cook it too
The only pity is that, except in the refrigerator and not to store it in the house, it will deteriorate, and they have not yet got hold of the basement

Therefore, I always cook a little bit

I bought a feijoa and cooked it. I cook every year. I love feijoa very much. I don't want raw in the refrigerator and 1: 1 with sugar. Terribly sweet and raw - it's different.
Here I have 1 kg of berries and about 400 g of sugar + a full teaspoon with agar-agar top. I decided not to leave the gelling at the mercy of fate, because it strongly depends on the amount of pectin in the berries, and therefore the jam / jam does not periodically gel. With agar, it froze, of course, to death))). I like the taste of boiled. It changes a little. I pass it through a meat grinder, mix the agar with sugar, fall asleep, stir it, bring it to a boil, boil it (I let it smelt for about 3 minutes) and that's it - pour it into jars.

PS: I bought these screw caps - just a work of art, very a la russ, I like it madly!)))

And it so happened for me this year ... that I had to urgently attach feijoa and I ... dried them in the dryer
It turned out beautifully, the taste is sour

[Admin]

Admin,

Strongly sour? Here plums and apricots, after drying, necessarily begin to sour, unlike apples. Feijoa the same? Not happy ...

[Natasha]

Natasha, yes there is sourness, but tolerable. But the taste is natural. Fruit is very hard, but quickly and well restored in water, porridge ...

[Scarecrow]

Scarecrow, Natasha, the idea with agar is great!
I also don’t like sugary sweets, as they do here in Sochi - I try to eat less sugar, and I’ve already broken my head on how to save feijoa for the winter. I went to look at our HP, in the hope that we have everything here - and it was right! just made a five-minute from 4 kg of feijoa, now I eat directly warm and can not stop it is very tasty! Thank you very much!

[Scarecrow]

Scarecrow, Nat, and store it where, also in the refrigerator?

[Trishka]

Trishka,

No. It’s in my basement, but before winter the temperature in the basement is 15 degrees. It decreases gradually along with the temperature outside. That is, in the relative coolness, but this is never a refrigerator. It is also cooked and packed in sterilized jars. This is jam. Poured with boiling water. If rolled up, it is stored normally. Every year I do it, I never had any problems.



Tata74,

Thoughts converged - I was hitting a can of feijoa for the second day. There are three banks left from last year)). There will be a new berry soon).

Thoughts converged - I was hitting a can of feijoa for the second day. There are three banks left from last year)). There will be a new berry soon).

and for several years I have completely stopped making - we do not have sugary-sweet raw. Well, now I'll come off! I tried half the jar, though a small jar, about 300 ml, stopped itself with an effort of will. Apparently agar also contributes - the taste is some kind of new. It's amazing that there are no comments in the recipe for so many years. Who has not tried it yet - I highly recommend it!

Feijoa is now for sale, but green and small. Can I cook from it?

... It is also cooked and packed in sterilized jars. This is jam. Poured with boiling water. If rolled up, it is stored normally. Every year I do it, I never had any problems.

So what, you can stay warm?
Need to try.

[Trishka]

Trishka,

Well, put it on the floor somewhere, not on the battery, of course. Is that allowed. This is a common twist. Let it boil normally and go.

strawberry,

Feijoa is. There is no red / yellow. Therefore, you can take a kilo for a sample to understand - yours or not. I love feijoa. I am indifferent to other "exotic" fruits and berries.

Natasha, I think it is still green .. Once I managed to buy a strawberry-smelling delicious one. But already this did not come across. I'll try green, if only for good.

[Scarecrow]

Scarecrow, Nat,

[strawberry]

strawberry, Natasha,

Feijoa is now on sale, but green and small. Can I cook from it?

I just had small fruits, the largest and most beautiful son eats directly fresh, and I can only in the form of jam) so all the little things in a meat grinder and in jam. It can be delicious!

Tanya, thanks! I'll try it today.

Girls, feijoa matures if left in a cool place. It becomes sweeter and softer.
Every year we buy at least 10 kg, which I grind with a blender with honey. We love everyone very much, especially our grandchildren.

Cooked, wrapped cans lie. Thicken even with a spoon, the benefit was just about. I still have to buy. While she was cutting feijoa, I dug and now licked myself

Hello everybody! Try not through a meat grinder, but in a food processor on a knife along with sugar. Whipped into tender, just like a soufflé. I took 400 sugar for 600 grams of peeled sugar. Then in a sterilized jar on the shoulders, sugar on top, to the top, and under the plastic. a lid in the refrigerator costs at least a year. It is possible with the skin, but the taste is different.



To prevent the jam from sprinkling, cook on stewing in a multicooker with a steamer lid, no more than half a cup in volume, and you will be right now

[ladnomarina]

ladnomarina, Marina, there is no harvester, I did everything in a blender this time. I really regretted it. And I saw your video, thanks