It's skins and all in this feijoa jam recipe so nothing is going to waste.
4 jars of jam
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1 kilogram feijoas, skins left on but ends chopped off
Juice of one lemon
1 teaspoon vanilla essence
Wash the feijoas and chop the tail end off.
Blitz the whole feijoas in a food processor.
Pour the feijoas into a pot and add 1 cup of water (you need enough water so they stew and don’t stick to the bottom of the pot.)
Simmer on a low to medium heat, stirring occasionally until the flesh has broken down completely. This will take 30 -50 minutes depending on how thick the feijoa skins were.
Add the juice of one lemon then add sugar and stir until dissolved.
Increase the heat to medium-high until it reaches a rolling boil, and then reduce the heat slightly.
As the liquid evaporates it will change from a rolling boil to a blipping boil (like a Rotorua mud pool). Add in the vanilla essence any time after the blipping has begun.
Once the jam begins to darken in colour, test it every 5 minutes. To test the jam, put some jam on a plate and leave it in the fridge for 5 minutes. If it wrinkles to touch it is then set. If it is still runny with no resistance, keep boiling and repeat the test in 5 minutes time.