Photo: Simon LambertThis recipe was passed on to me from a kind lady who was tending to my son’s injuries. The conversation as it does often with me turns to food related topics. We got talking about her mum’s feijoa jam. Not only is it delicious smothered over a piece of buttered bread, it also works fantastic as a savoury compote alongside cheese and charcuterie. The best way to peel a feijoa is to use a peeler not a knife, as there is less waste. Makes 4 x 400g jars Prep time 10 min Cooking time 30 min Skill easy 1kg ripe feijoas, peeled and sliced ⅔ cup water 800g sugar Zest and juice of 1 lemon or lime 4x 400g jars and seals Method Firstly sterilise your jars and lids. To make the jam, place the prepared feijoas into a deep-sided, heavy-based pot. Add the water and cook until soft and pulpy. Add the sugar and lemon zest and juice. Stir to combine. Bring to the boil, removing any scum that sits on the surface of the jam. Boil vigorously for at least 10-15 minutes. Check the setting point by adding a spoon of jam on to a chilled plate. Run your finger through the jam and if it stays separated then it is ready, if not continue cooking until this stage occurs. When ready, remove from the heat, cool slightly. Depending on your preference you can bottle the jam chunky or you could use a masher to make the jam a little smoother. Pour into warm sterilsed jars, seal, label and enjoy.
