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Feijoa jam
Feijoa are large tropical berries. Their skin contains a large amount of iodine. That is why feijoa can be compared in utility with seafood.
Jam from feijoa iodine from feijoa peel is easily digested. Also, these fruits are rich in vitamin C, fiber and pectin.
Feijoa jam without cooking It's double-counting. It has a strawberry taste and is perfect for spreading on toast.
This healthy sweet is a curiosity in our markets, but it is worth a try. Feijoa jam will be a frequent guest on your table. We guarantee love from the first spoon!
The ingredients
Preparation
Here. How to make jam from feijoa in the form of a confiture.
The ingredients
Preparation
We hope that this jam will become a real gem in your collection of autumn blanks!
Jam from feijoa iodine from feijoa peel is easily digested. Also, these fruits are rich in vitamin C, fiber and pectin.
Feijoa jam without cooking It's double-counting. It has a strawberry taste and is perfect for spreading on toast.
This healthy sweet is a curiosity in our markets, but it is worth a try. Feijoa jam will be a frequent guest on your table. We guarantee love from the first spoon!
The ingredients
- 1 kg of sugar
- 1kg feijo
- 300g walnuts
Preparation
- Wash the feijoa. Carefully trim the peduncle on each berry, trying not to touch the skin.
- Grind the berries in a fine grille.
- Mix the resulting gruel with sugar and finely chopped walnuts.
- Put the jam in cans and wait for the sugar to dissolve. Keep the jam in the fridge. Bon appetit!
Here. How to make jam from feijoa in the form of a confiture.
The ingredients
- 500g feijo
- 250g sugar
- 500ml boiling water
- 2 tsp cognac
Preparation
- Cut the peel from the fruit, but do not throw it away. Put the cleaned berries in cold water.
- Pour sugar into the pan and add 1 tbsp of water. Bring the fire to the consistency of the caramel.
- Now it is necessary to add boiling water to the molten sugar and purification from feijoa. Bring the syrup to a boil and boil for another 8 minutes. After cooking, it must be carefully strained.
- It remains only to add peeled fruits to the syrup and cook for about 30 minutes. A couple of minutes before the end of cooking, you should add cognac.
- Confiture can be rolled into cans or eaten immediately after cooking. Bon appetit!
We hope that this jam will become a real gem in your collection of autumn blanks!
