Feijoa jam: preparation of berries, the best recipes (with a pear, in 5 minutes, without cooking, in a slow cooker), useful properties

Composition, calorie content and useful properties of feijoa jam

Unsightly-looking feijoa fruits have many useful properties. They contain sugars, organic acids, almost all groups of vitamins. Ascorbic acid, which is indispensable for the body, prevails among them, which helps the body resist colds and viral diseases.

Berries are also enriched with many minerals necessary for normal functioning: zinc, magnesium, iron, potassium, phosphorus, iodine.

The high fiber content has a beneficial effect on the functioning of the digestive system and organs of the gastrointestinal tract. The composition of the berry also includes folic acid, thiamine and polyphenol, which help lower blood pressure and eliminate cholesterol. By consuming feijoa regularly, you can prevent atherosclerosis, the appearance of various kinds of neoplasms, improve memory and overcome depression.

The use of berry puree has a striking effect on the kidneys and liver. With it, you can neutralize ethyl alcohol and remove it from the body.

The vast majority of the composition of feijoa belongs to carbohydrates, which are about 53 g. The percentage of proteins and fats is much less – 0,5 and 0,2 g, respectively. 1 kg of berries contains 500 kcal. However, with the addition of sugar and other ingredients, the calorie content increases significantly.

Video “Recipe for feijoa jam without cooking”

From this video you will learn how to cook delicious feijoa jam for the winter without cooking.

Harm of jam and contraindications

Many mistakenly believe that fruits and berries can only be beneficial. However, this is not so, especially with regard to exotics. Be sure to consult a doctor about the use of fruit or berries, especially for allergy sufferers and people suffering from chronic diseases.

For overweight people, eating berries is undesirable, since the sugar content in feijoa is quite high. You should also be careful about the appearance of the fetus: if it is rotten or damaged, it can provoke an upset stomach. You should not use fresh milk and berries at the same time – such a tandem can cause diarrhea and bloating.

Under certain circumstances, the use of feijoa is completely excluded:

• fruit intolerance;
• diabetes mellitus (due to the high content of sugars);
• hyperthyroidism (high iodine content in the body): the level of iodine in feijoa significantly exceeds the dose required by the body;
• prone to allergic reactions.

It is undesirable to use feijoa in its pure form and jam for pregnant and lactating mothers, as well as for children under one year old.

How to choose the right berries

The taste, texture and color of the jam completely depend on the quality of the fruit and the strict adherence to the recipe. The following tips will help you choose the right berries:

1. You should choose large fruits that have had more time to ripen on the branches.
2. The fruits should be evenly colored in a rich green color. There should be no stains or dents at all. Damage indicates a violation of the rules of transportation and a long time of storage.
3. The pulp of a fresh, fully ripe feijoa is white in color with a jelly-like consistency. A slight yellowness is allowed, but brown blotches indicate that the berry is overripe.
4. The berry should exude a light pleasant smell, somewhat reminiscent of the aroma of pineapple.
5. Do not worry if the fruit is hard – it will ripen in a few days at room temperature.

Popular jam recipes

For the winter, you can cook not only the classic version of jam, but also variations with various additives. There is also a very interesting recipe in which you do not need to boil the berries.

Classic

A proven option that even beginners in cooking can implement. A fragrant tasty result will surely please all family members.

For cooking you will need: 1 kg of feijoa pulp, 1 kg of sugar, a glass of water and a medium lemon.

Step-by-step instruction:

1. Cut the berries in half and scoop out the pulp with a teaspoon.
2. Pour the pulp with sugar and leave to soak for half an hour, and then add water and lemon juice.
3. Boil the resulting mixture until boiling, then boil for another 10 minutes. When a thick high foam appears, you can remove and lay out in containers.
4. Turn the jars upside down and cover with a blanket to cool completely. Then you can put it in a cool dark place.

Containers and lids for seaming must first be sterilized.

The amount of sugar can be reduced if desired, but not more than ⅔.

“Five Minute”

Express recipe from the minimum number of ingredients and in the shortest possible time. You will only need feijoa and sugar in equal proportions.

It is important to choose fruits of the same density.

Stages of preparation:

1. Prepare berries: sort, wash, remove rubbish and inflorescences.
2. Grind the fruits in a meat grinder or blender.
3. Cook syrup: for 1 kg of sugar you need half a glass of water. Pour water into the bottom of an enameled container, then pour out the sugar and cook until it is completely dissolved.
4. The berry mixture is gradually added to the finished syrup in small doses, while stirring constantly.
5. You need to boil the resulting workpiece for only 5 minutes, and then remove from heat and roll up.

Without cooking

Do not worry that the unsterilized workpiece will not be stored for a long time; heat treatment is not needed in this case. But at the same time, the jam will retain all the beneficial properties of fresh fruits. The components are standard – feijoa and sugar in equal amounts.

How to cook:

1. Sort, rinse and grind feijoa in a blender.
2. Mix with sugar and leave until it dissolves.
3. Divide into sterilized containers.

With pears

A piquant taste and unique aroma of a tandem of feijoa and pears will give white wine.

Ingredients: 1,5 kg of feijoa berries, 1 kg of pears, 300 ml of white wine, 1,2 kg of sugar.

Step-by-step recipe:

1. Prepare the fruit, cut and select the pulp.
2. Pears can not be peeled if the skin is not thick. Wash, clean the seeds and grind in a blender to a puree consistency.
3. Combine pear puree and feijoa pulp in a cooking container, add sugar and puree, put on a slow fire.
4. Bring the mixture to a boil while stirring and immediately remove from heat.
5. Let the jam cool, then boil again and bring to a boil. Pour into containers and seal tightly.

With kiwi

A bright, beautiful and super-vitamin mixture will be made from feijoa, kiwi and lemon. Not to mention the taste and aroma.

For cooking you need: 1 kg of feijoa, 0,5 kg of kiwi, 200 g of lemon, 0,5 kg of granulated sugar, 0,5 l of water, 10 g of citric acid.

Cooking steps:

1. Kiwi wash, dry and remove the skin. Pour boiling water over lemon and remove moisture. Wash and dry the berries.
2. Skip the ingredients (except lemon) through a meat grinder and pour into a container for cooking. It is better to use a saucepan with a thick bottom.
3. Add sugar and citric acid to the mixture and pour in the liquid.
4. Cook over low heat until the workpiece thickens.
5. At the end, add the lemon, cut into small cubes, and boil for another 10 minutes.
6. Divide into containers and roll up.

With orange peels and nuts

The beautiful amber color of the jam and the unusual taste that the nuts give make it possible to use it as an independent dessert.

Ingredients: 1,5 kg of feijoa fruit, 300 g of orange peel or unsweetened candied fruit, 150 g of fresh orange, 300 g of nuts, 750 g of granulated sugar, 15 g of citric acid, 750 ml of water.

How to cook:

1. Prepare the fruit, extract the pulp and cover with sugar. Leave for a few hours.
2. Scald peel or candied fruit with boiling water and rinse thoroughly. Chop the zest.
3. Peel nuts, rinse, dry in a pan, stirring constantly. Then chop into pieces to taste.
4. Add orange pulp, sugar, citric acid and water to the feijoa pulp. Stir and cook until the preparation begins to thicken.
5. Add nuts and zest, boil for another 15 minutes. Divide into containers and seal tightly.

With lemon and pectin

Necessary components: 250 ml of water, 150 ml of lemon juice, 1,8 kg of granulated sugar, 1,9 kg of feijoa, 2 bags of pectin.

Stages of preparation:

1. Thoroughly wash and sort the berries, cut in half and put in a container for cooking.
2. Add water and cook for 30 minutes.
3. Mix lemon juice, sugar and pectin until smooth and add to the berries.
4. Bring the mixture to a boil and cook for another half hour.
5. Pour into containers and seal.

with persimmon

Fragrant thick preparation is perfect for baking.

Ingredients: 0,7 kg of persimmons, 500 g of feijoa, 250 g of sugar.

How to cook:

1. Wash the berries and persimmons, dry them, remove the pits and cut into small cubes.
2. Add sugar and leave for a few hours.
3. Bring to a boil over low heat and after boiling, boil for another 25 minutes.
4. Remove from heat, cool and roll up.

Through a meat grinder

Almost any recipe in which the berries are not peeled can be prepared using a large grinder attachment. It can be a classic recipe, a version with lemon and without cooking. Before grinding in a meat grinder, the berries must be thoroughly cleaned, washed and dried.

In the multivariate

If you want to quickly make jam according to the classic recipe and without adding water, then use a slow cooker. To do this, put the crushed mixture of fruits in a bowl, add sugar and select the “Cooking” mode for an hour. That’s it, the jam is ready!

Made dessert meals  

In order for the jam to be preserved for up to 6 months, it must be placed in a cool place with a temperature of 0 to +2 ° C. If the framework expands to +5 and -8 ° C, then the jam will be stored for only 2 months. It is impossible to freeze the workpiece, it is better to store it in the refrigerator or cellar.

From the options presented, you are sure to find a recipe to your liking. However, for starters, we advise you to make jam according to the classic recipe to see if you like the taste of feijoa in general.