How to make feijoa jam with or without boiling

Russia is one of the few countries that truly adores making all kinds of preparations for the winter, so almost every family can find jam on the table. And if earlier only natural berries and fruits collected from their own gardens were used for this, then now truly amazing components can be found.

One of them was Feijoa, an exotic green berry originally from Brazil. Although Europe has known him for more than a century, cooking dishes and making jam from it has become relatively recent, since for a long time the plant was considered exclusively decorative.

What is called feijoa jam, its beneficial properties

Russians are already used to the fact that any jam can get a double name for the berry used in it. Raspberry, strawberry, even rhubarb - these names are already so familiar that it is simply impossible to think about others. It is impossible to invent such a name for feijoa jam. Of course, you can say feyhovovoy jam - but it does not sound at all and may even seem offensive to many people.

Why argue about the name, when it is better to pay attention to all the benefits of this product. In addition to the amazing taste with a slight sourness, the baggage benefit from it is truly incalculable. However, mindlessly eating a berry is also not worth it, because, like any product, it has a number of contraindications.

Useful properties of feijoa jam:

1. The rich mineral composition of the berries, consisting of magnesium, calcium, zinc, iron and phosphorus, allows you to nourish the body with useful substances.
2. The berry itself contains a large amount of iodine, useful for the normal functioning of the endocrine system.
3. Jam is a real storehouse of vitamins, especially it affects the amount of vitamin C, which helps to strengthen the natural immunity and become a preventive measure against colds.
4. It helps the digestive system, providing a small laxative effect due to the content of pectin.
5. The berry peel contains many antioxidants that rejuvenate the body and help prevent the occurrence of cancer and other tumors.
6. Feijoa is an excellent dietary product, because fresh content of calories in it is only 49 per 100 g of product.

Feijoa canning in jam is the most optimal way to eat besides fresh, since all the beneficial properties, when properly prepared, remain unchanged. For a long time, feijoa has been used to treat numerous diseases.

In particular, because of its tannic properties and the amino acids that make up it, it helps remove all the harmful cholesterol from the body.

At the same time, even gynecologists, who during such a delicate period as pregnancy, do not advise women to eat unusual food and exotic fruits, have nothing against feijoa and jam from it. Folic acid and magnesium can avoid depression and have a positive effect on the nervous system of the mother and child. The high content of iodine allows you to fully develop the thyroid gland of the baby.

In general, the use of feijoa jam is not harmful. The most well known contraindication is individual intolerance or hypersensitivity of the body to the product.

It is better to refuse it if a person is very sensitive to iodine, since due to the large amount of it, an allergy can easily develop. The most optimal is not to use a large amount of feijoa at a time, and restrict a couple of spoons. Care must be taken to diabetics berry. The knowledge obtained after the tests quite ambiguously speak about the benefits and harms of feijoa for them. This group is best to first consult a doctor and only then use feijoa in limited quantities.

How to make feijoa jam without cooking

If you do not want to lose the fresh taste of feijoa, then it is best to limit the recipe without cooking. It is also suitable for those who make this kind of jam for the first time, because it does not require special cooking techniques. In any case, such a billet will not only please the taste, but will also preserve the beneficial properties of the berries for a long time in order to iodize the body and suppress many depressive and viral diseases.

Feijoa goes well with a large number of other berries and fruits, but the best way is obtained if you mix berries with citrus fruits - oranges and lemons. Be sure to add sugar, and the resulting jam will delight you, despite the simplicity of the recipe.

Production time: half an hour.

Nutritional value: 196 kcal.

1. Rinse all the feijoa berries that you will use thoroughly. If desired, you can remove the skin from them, but it is better not to do this, since many beneficial vitamins and other substances, such as vitamin C, which improves immunity, will be lost. Remove the skin from the orange.
2. Take advantage of the meat grinder. With it, you can easily twist all the fruits. After that, gradually add all the sugar and stir the mixture until it is completely melted.
3. Sterilize the jars, and then pour all the jam into them. Put them at 4 o'clock in a fairly warm place, and then put in the refrigerator.

How to cook

In the manufacture of any preservation of fruits and vegetables, implying a preliminary heat treatment, it is fairly easy to lose the many beneficial properties of the product. Feijoa does not differ from them, so it is very important to cook properly.

1. First of all, cooking it costs only a few minutes, better not more than 5. During this time, useful properties are lost in small quantities, but not completely.
2. Do not add any industrial preservatives to the jam, as they only ruin the jam. It is best to add lemon or orange zest during the heat treatment process, they will give a pleasant citrus shade.

Production time: 15 minutes.

Nutritional value: 157 kcal.

1. Choose high-quality feijoa berries, and then cut off their tips. Mince to get mashed potatoes.
2. Heat boiled water a little, dissolve sugar in it to make a syrup. Pour it into the pan. Turn on the fire, slowly stir in the syrup berry puree. Bring mass to a boil, then leave everything to boil for another 5 minutes.
3. As soon as the jam is cooked, let it cool slightly. Arrange in sterilized jars and roll up.

How best to make jam for the winter: a recipe

Perhaps one of the best ways to enjoy feijoa in jam is to add honey and lemon to it while cooking. In addition to a pleasant taste, these supplements add useful vitamins, which is especially important for immunity and health support during the cold season and during the spring of beriberi.

Even children eat such jam with pleasure, as long as they are not allergic to citrus. Just spread it on cookies or bread to make a vitamin dessert, or eat on a spoon instead of purchased vitamin complexes. In addition, this recipe does not use sugar, which makes it useful for losing weight.

Production time: 45 minutes.

Nutrition value: 71 kcal

1. Completely peel the lemon zest, prepare the feijoa: cut off its tails and cut it into pieces. This mixture is required to pass through a blender or meat grinder to get a homogeneous fruit puree.
2. Melt the honey to a liquid state, then pour it into the puree and mix everything well. Let the resulting mixture stand for about 20 minutes so that all tastes mix well.
3. Put the jam on the fire, turn on the maximum temperature and cook until the mixture boils, while you should constantly stir the jam. Standardly it will take no more than 10 minutes, then remove it from the heat and pour it into pre-sterilized cans. Roll them up, let them cool and send them to a cool place with good ventilation. It will easily stay there for a long time.

Useful tips

Before you make jam, you should choose the right fruit. In season, they can be easily found in almost any supermarket. However, you should be aware that in their natural form their shelf life is extremely small. First of all, pay attention to the presence of dents on the skin or other damage. If they are, it means that the fruit is not suitable for use. When pushing the feijoa should not be hard, but rather easy to push through.

The presence of brown spots means a spoiled product. The flesh should be white and fragrant, the texture slightly reminiscent of a jelly-like structure.

Feijoa berries themselves are rather large, so they are simply not used as a whole for jam. They are pre-ground using a blender or meat grinder. Since they are fleshy and juicy enough of themselves, this is easy to do if you pre-cut each fruit into 4 pieces so that it is more convenient to grind them into mashed potatoes. The remaining peel will not only add sourness to the jam, but will also make the puree texture more interesting.

Feijoa jam is incredibly tasty and healthy, and, when properly prepared, it can easily compete with the usual Russian man's raspberry or strawberry. Although the fruits have a slightly exotic taste, sweet and sour, they are able to cope with many infectious diseases and improve the condition of the gastrointestinal tract. Undoubtedly its benefits for the thyroid gland. In general, feijoa can safely be called the perfect berry for making jam.

Watch the video: How to make Feijoa Jam (May 2024).