Let's make delicious jam from exotic feijoa. This recipe will appeal to fans of non-standard winter preparations. Jam can be boiled once and rolled up, or it can be boiled to a thicker consistency for several days. Do as you like
Ingredients
- Feijoa - 500 g
- Agave Syrup - 4 art.l.
- Lemon (optional) – 1 pcs.
Step-by-step cooking recipe
Feijoa wash and dry with paper towels. Then peel the fruits from the skin and cut into circles.
Put the feijoa in a saucepan, add agave syrup (or use sugar in a 1:1 ratio with berries) and simmer over low heat, periodically increasing and then reducing the heat again. Do not forget to stir so that the syrup does not burn.
Bring the jam to taste, adding, if necessary, lemon cut into small slices.
Boil the feijoa jam to the desired consistency. I like jams thicker, so I cook the billet for 30 minutes a day for 3 days.
Pour the finished feijoa jam into sterile jars and twist. I recommend storing jam in the refrigerator.
