Feijoa jam with vanilla and fresh ginger

Babiche Martens

Use firm feijoas in this jam recipe. The addition of vanilla and ginger adds an extra depth to this feijoa jam.

Ingredients

1 kg	Feijoa, choose firm fruit - the pectin level will be higher
4 cups	Sugar
1	Vanilla pod
3 cm	Fresh ginger
¼ cup	Water
1	Lemon, juiced

Directions

1. Peel and slice the feijoas. Put into a saucepan or preserving pan with the sugar.
2. Slit the vanilla pod and scrape the seeds into the pan, add the pod.
3. Peel and finely chop the ginger and add with the water and lemon juice.
4. Bring to a simmer and cook until the fruit is soft, then increase the temperature and boil for 10 minutes.
5. Remove the vanilla pod, then pour into sterilised jars and seal.