Feijoa & Ginger Jam

Makes approx.8 x No 14 Bottles


2 kg Ripe feijoas washed roughly chopped
1.5 kg Demerara sugar (or granulated sugar)
180mL lemon juice
5 cm piece fresh ginger, grated
50g Jamsetta

Wash bottles thoroughly & sterilise in a slow oven


Wash feijoas. Cut into quarters.
Place in your Fowlers Vacola Preserving Pan with  400g of sugar. Cook over a medium heat until soft.
Stir in lemon juice.
Warm the remaining sugar and add to the Jamsetta . Add to the jam and stir until dissolved. Bring to the boil for 10-15 minutes. Skim scum from the surface if necessary.
Test for set. Allow jam to stand for 5 minutes before pouring into sterilised jars.

Seal immediately with Kleerview Covers or Fowlers Preserving Wax. 

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