Citrus and Ginger Feijoa Jam

Citrus and Ginger Feijoa Jam

With Billies Turmeric Spiced Chai

 

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Prep time: 30 min; Cook time: 60 min; Total time: 120 min

Servings: approx. 2L of jam

 

A wonderfully zingy savoury jam, we love it with cheese and crackers, savoury scones and even on toast!

Ingredients:

• 5 kg Feijoa flesh, crushed
• 2 Lemons, quartered and finely sliced
• 2 Limes, quartered and finely sliced
• 100 g Crystallised Ginger, finely sliced
• 2 large cooking apples, peeled and grated
• 3 tsp Billies Turmeric Spiced Chai
• 1 tsp Salt
• 1 kg Brown sugar
• 600 mL Apple cider vinegar

Instructions:

• Mix last four ingredients into a large pot.
• As you prepare fruit, add it into the pot, stirring it in to avoid the fruit from turning brown.
• Bring slowly to the boil, stirring every few minutes.
• Simmer for at least 1 hour, still stirring so the mixture does not catch on the bottom.
• Jar into clean dry jars and leave for a week to mature.

 

Notes:

• Use a melon baller to scoop out feijoa flesh.
• Remove flesh in smaller (500g) batches to prevent it going brown.
• Use the salad spinner to wash fruit and then the jug to weigh.
• We love the silicone spatula spoon to stir and the measuring spoons for a nice accurate measure – check these out in our online shop.