How to make feijoa jam and watch River Cottage at the same time….

Tonight I did battle with my sugary nemesis, JAM!

And guess what….

I WIN!
So here, dear friends, are the fruits (harhar) of my hard labour in the ad breaks of River Cottage (and a little bit after if I’m honest).
JAMJAMJAM

So here is my very own recipe for jam that is easy enough to make late night, midweek. Jam to text your Mum about (yup I did, still waiting on a reply, sigh), jam to slather so thickly on toast that people ask “Would you like some toast with your jam?”… so witty… and you can happily reply “NA BRO!”.

Feijoa and Ginger Jam

 

1kg Feijoas, flesh scooped out and sliced roughly

2 and 3/4 C sugar (reduce if you would like it less sweet)

1 thumb sized piece of ginger, chopped finely

1/4 C water

Wash jars in hot, soapy water and pop them in an oven at 120°C for 20 mins, hey presto, sterilisation! Meanwhile, put all jam ingredients into a heavy bottomed pan over a moderate heat and bring to the boil, stirring often.

Boil for a couple of minutes til soft then boil hard for about 10 minutes then test for set (don’t stop stirring, jam will burrrrnnnn!). To test for set, chuck a saucer into the freezer, bring it out and pop a wee dollop of jam on, wait for a couple of seconds to cool then push your finger through. If there is a wrinkle ahead of your finger, jam is set. Ladle into hot, sterilized jars, seal and label.

Man, this jam made my house smell good. Full of feijoa-y perfumed goodness and a subtle kick of ginger, this is gonna make my breakfast time very happy!

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2 thoughts on “How to make feijoa jam and watch River Cottage at the same time….

  1. Jessica says:

    Absolutely delicious , just put in jars, can’t wait eat some. We’re going try some with cheese too

  2. Oo, fantastic! Let me know how it goes with cheese, may just have to do the same 🙂

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