Amanda Laird: Feijoa and cardamom jam on toast

Picture / Glenn Jeffrey

Makes 3 350ml jars

Fruit toast, sourdough or Vogel's bread, toasted and buttered
1 kg feijoas, peeled and roughly chopped
2 cups brown sugar
2 tsp fresh ginger, finely diced
2 cups water
3 cardamom pods
1/4 cup lemon juice

1. Boil ingredients for 40 minutes or until fruit is soft and pulpy, remove cardamom pods then pour jam into sterilised jars.