Tonight I did battle with my sugary nemesis, JAM!
And guess what….
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!