If you are lucky enough to have a feijoa tree then you’ll be glad of this quickly made jam to help use up the harvest.
1kg feijoas (unpeeled weight)
½ cup water
1 tsp grated fresh ginger
grated zest and juice of 1 lemon
1 cup sugar
1 tsp butter
1. Scoop out the feijoa flesh and chop it roughly. Put into a jam pan with the water, ginger and lemon zest and juice, and simmer until the fruit is soft.
2. Add the sugar gradually and stir until it has dissolved. Bring the jam to a fast, rolling boil, stirring often, and boil for 5–6 minutes.
3. Remove from the heat and test the jam for a set. When the jam reaches setting point stir in the butter to remove any froth.
4. Pour the jam into sterilised jars and cover tightly.