The best part of the feijoa is the skin. You should never peel them. I live in Colombia and they grow very well here. We have a tree in the country house where I live. It is a very common fruit in this country. We use them in juices, marmalades, confiture, and so on. They are delicious.
I have never heard of Feijoa fruit before but I'm intrigued. I have a question about your kids. I like the single lid instead of lids and rings-looks easier. What are your lids called or what kind of lids are these? I'm in the US and to me, they look the lids on store-bought pickle jars. I'm going to try and find some Feijoa fruit one day. 😊😊
Sarah: I love your recipe. Here we call it (to the Feijoa) "Guayabo Serrano" o "Guayabo del país". My aunt used to do it, but she never told me her secret. Tomorrow I´ll try to do it. See you and best regards from Argentina. T.
Hi~~. I’m in Korea I love you video 🥰 I grow 4 feijoa trees. I guess some fruit this year. So I ask you what kind of materials for feijoa jam. Thank you 🙏
Hi Sarah, Could you please put up the recipe with Quanities of each ingredient, cooking time etc. I think last year I wrote it down while watching your video but now this year I am ready to make my Feijoa Jam again & can't find where I wrote it all down.
anneirenej Hi Anne. You can tell when feijoas are ripe as that is when the fall to the ground. So harvesting feijoas isn't about picking them off the bush, but picking them up of the ground! Enjoy your jam. Cheers Sarah : o )
Thanks Rewiri. From what I understand they can be substituted, however it can change the flavour and texture. As sugar is the key preservative in Jams I personally wouldn't want to alter the recipe too much. I hope this helps. Cheers Sarah : o)
Rewiri Tarapata My mother uses brown sugar, it tastes fine but i haven't tasted jam made from white sugar so like she said, the taste may be different.
Thanks Sarah. I made some feijoa jam yesterday before I saw your video. I made it practically the same way. I was just curious about the water method. I pressed my lids down rather than waiting like you did. Only cause I had no idea what I was doing lol. I was also wondering about the celephane method. I might give that a go to. Another question tho lol......do you preserve feijoas whole (or chopped up like apples).....and how would you do that? Same with apples to.
Wendy Foster Hi Wendy. I would suggest you grab yourself a good preserving book or look on you tube for people doing preserving - although for credibility I'd say reputable companies or You Tubers with the highest number of followers who seem to be well received in the comments section. Look for common instructions. While jams and pickles are easy enough because of the high sugar and vinegar content - preserving in other ways can be a fabulous way to keep the harvest, like stewed feijoas and apples, but it needs to be done with great care to avoid food poisoning. I normally just freeze my excess produce. I hope this helps and all the best with processing your harvest. Cheers Sarah : o )
Hi Sarah, If you use the hot jar and top opposed to Water Bath method, how long is the jam good for? What if you don't use the sugar, will it still be ok to eat and if yes for how long?
Hi Naomi, Jams made in this way are generally good for up to 12 months when stored in a cool dry place. As sugar is the key preservative in jam I wouldn't alter this amount unless you had a recipe from a trusted source and followed it exactly. I hope this helps. Cheers Sarah : o)
Hi Sarah, I didn't know that my fejoas were so small until I saw yours. My trees are 3 years old. This year one had about 60 fejoas, and the other had 4. Do you have any ideas about why that would be? Also, my friend stewed up some fejoas with pears, plums and apples. She left the skins on and it was a terrific mixture. Do you and your fejoa loving family ever eat the skins? Thanks a LOT for the video!
Hi Diana. It can take a few years for feijoas to get going and produce an abundance of fruit so maybe next season will better. It could also be down to variety as there are many different kinds with some being larger than others. We've never really eaten the skins, although I peel mine with a potato peeler rather than scoop with a spoon to maximise the amount of delish flesh I get to eat! Thank you for your kind words and ideas. : o)
@@SarahtheGardener I always include the skins. Whether I make refrigerator jam or cooked jam once the skins are mashed up in the jam they add lots of fantastic flavor! By the way, your Feijoa are quite large and round; do you know what varietal they are? Thanks for your wonderful videos!
tried to make some, but it turned out too runny and didn't set :( how do I fix it? or is there anything else I can do with the mix? I've just kept them sealed in the jars lol
HI There. Oh I'm sorry it didn't work out for you. Most likely you didn't boil it for long enough. The easiest way to tell if it is ready to put in jars while making the jam is by putting a small spoonful of jam on a cold plate. Once it is cool, push your finger across the plate and a skin will have formed and will wrinkle up as you push through it. You could empty the jars back into your pot and reboil it until you get the wrinkling on a plate, and maybe add a squeeze of lemon juice or a dash of pectin to help with setting if it is really not doing it. Then return the jam to clean sterile jars. I have made jams in the past that didn't set, so I just used them as a delish syrup to pour over pancakes. Nothing is wasted. I hope this helps. Cheers Sarah : o)
I haven't tried this but understand it can be done. I always take as much care when preserving so I don't alter the preservative effect - or ruin the produce. All the best with your jam. : o)
The honey would not be raw after making into jam. It would be enormously expensive. Half of honey is water, so the recipe would need some adjusting. Each bee makes perhaps only half a teaspoon of honey in its life, and I like to respect that by using honey in its pure form, and not combining it with other wonderful flavours that stand alone, such as the fruit in jam.
Hi Sarah. I hope you're recovering from your wisdom tooth removal! I have a question for you. I'm new to bottling and been looking on you tube. I see there are alot that use the water method of boiling the jars after the fruit has been put in them. What are your thoughts on this and why have you not done this? Thanks :)
Wendy Foster Hi Wendy. I am recovering well thanks. You have raised a very interesting question. I just made the jam from a locally sourced recipe and it has been the way we have always done it here. Well almost. My mum's generation used cellophane disks secured in place with rubber bands! You can still buy them in the stores. Everything I used was sterile and hot (a career background in microbiology forms ideal hygiene habits for times like these.) This is quite a divisive issue. Half of the world seems to use the water bath method and half don't and each is quite passionate about it's position, with sweeping statements at each end of the extremes like "if you feed it to your children they will die" or "leave it to cool before putting on the lids." With such a high sugar content in jam acting as a preservative, a water bath can be an extra safety precaution. Bottling and canning is a more complicated technique and all care must be taken. I hope this helps. Cheers Sarah : o )
I work on the principle that the temperature of boiling jam is so much hotter and therefore more sterile than a boiling water bath can possibly be, therefore waterbathing the jam bottles after sealing is superfluous! I pour the jam into the jars while it is still bubbling after turning the heat off. I usually pour boiling water into the jars and submerge the lids, but that is mostly so the glass doesn't suffer too much temperature shock when the superhot jam goes in. Jars of jam remain good for years if sealed properly. Even if one develops a patch of mould on top, that is simply removed and the rest of the jam is still fine. The problem would be if the jam is not boiled properly to the right temp iun the first place, to kill all microbes. Then you might get runny jam which goes nasty and black on top.
@@SarahtheGardener I think your method is perfectly safe for making jams -- the high sugar and acid content prevents the growth of botulism, which is really the only danger. Mold can grow on the surface if the lids aren't clean enough, but that's obvious and harmless. But I always boil the jars when I'm canning vegetables, because not doing so could be truly dangerous.
+S.F.T Feijoas are sometimes called pineapple guava. They are from the Myrtle family. The season doesn't last long but it is very abundant! Cheers Sarah : o)
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
I just bought a feijoa seedling , hope to get some fruit next year, I love it👍
how is the new tree going? growing and harvesting well ? :^)
Loved the video. I'm in Auckland
I'm going to try that jam. Kia ora
I'm glad you liked it, Enjoy. : o)
The best part of the feijoa is the skin. You should never peel them. I live in Colombia and they grow very well here. We have a tree in the country house where I live. It is a very common fruit in this country. We use them in juices, marmalades, confiture, and so on. They are delicious.
Do you have a marmalade or chutney receive to share. Hi from australia😊🤠😇
That's recipe lol🤠
We use the skins in NZ for Cordial
I have never heard of Feijoa fruit before but I'm intrigued.
I have a question about your kids. I like the single lid instead of lids and rings-looks easier.
What are your lids called or what kind of lids are these? I'm in the US and to me, they look the lids on store-bought pickle jars. I'm going to try and find some Feijoa fruit one day. 😊😊
Sarah: I love your recipe. Here we call it (to the Feijoa) "Guayabo Serrano" o "Guayabo del país". My aunt used to do it, but she never told me her secret. Tomorrow I´ll try to do it.
See you and best regards from Argentina.
T.
Kia ora, how long does this keep for? Thank you.
Hi~~. I’m in Korea
I love you video 🥰
I grow 4 feijoa trees. I guess some fruit this year.
So I ask you what kind of materials for feijoa jam.
Thank you 🙏
Hi Sarah, Could you please put up the recipe with Quanities of each ingredient, cooking time etc. I think last year I wrote it down while watching your video but now this year I am ready to make my Feijoa Jam again & can't find where I wrote it all down.
great technique..thanks
Oh, so good for just eating with ice cream or straight from the jar mmmm
Yup - but don't tell my kids it is ok to eat from the jar - that's the cooks privilege! : o)
Okay first thank you. Cant wait to make jam with mine this fall. How do you know when they are ripe. I seem to always wait too. Long.
anneirenej Hi Anne. You can tell when feijoas are ripe as that is when the fall to the ground. So harvesting feijoas isn't about picking them off the bush, but picking them up of the ground! Enjoy your jam.
Cheers Sarah : o )
Hi there, you rock, however I have a question, can I use brown or raw sugar instead of white sugar?
Thanks Rewiri. From what I understand they can be substituted, however it can change the flavour and texture. As sugar is the key preservative in Jams I personally wouldn't want to alter the recipe too much. I hope this helps. Cheers Sarah : o)
Rewiri Tarapata My mother uses brown sugar, it tastes fine but i haven't tasted jam made from white sugar so like she said, the taste may be different.
Thanks Sarah. I made some feijoa jam yesterday before I saw your video. I made it practically the same way. I was just curious about the water method. I pressed my lids down rather than waiting like you did. Only cause I had no idea what I was doing lol.
I was also wondering about the celephane method. I might give that a go to.
Another question tho lol......do you preserve feijoas whole (or chopped up like apples).....and how would you do that? Same with apples to.
Wendy Foster Hi Wendy. I would suggest you grab yourself a good preserving book or look on you tube for people doing preserving - although for credibility I'd say reputable companies or You Tubers with the highest number of followers who seem to be well received in the comments section. Look for common instructions.
While jams and pickles are easy enough because of the high sugar and vinegar content - preserving in other ways can be a fabulous way to keep the harvest, like stewed feijoas and apples, but it needs to be done with great care to avoid food poisoning.
I normally just freeze my excess produce. I hope this helps and all the best with processing your harvest.
Cheers Sarah : o )
Hi Sarah, If you use the hot jar and top opposed to Water Bath method, how long is the jam good for? What if you don't use the sugar, will it still be ok to eat and if yes for how long?
Hi Naomi, Jams made in this way are generally good for up to 12 months when stored in a cool dry place. As sugar is the key preservative in jam I wouldn't alter this amount unless you had a recipe from a trusted source and followed it exactly. I hope this helps. Cheers Sarah : o)
Hi Sarah, I didn't know that my fejoas were so small until I saw yours. My trees are 3 years old. This year one had about 60 fejoas, and the other had 4. Do you have any ideas about why that would be? Also, my friend stewed up some fejoas with pears, plums and apples. She left the skins on and it was a terrific mixture. Do you and your fejoa loving family ever eat the skins? Thanks a LOT for the video!
Hi Diana. It can take a few years for feijoas to get going and produce an abundance of fruit so maybe next season will better. It could also be down to variety as there are many different kinds with some being larger than others. We've never really eaten the skins, although I peel mine with a potato peeler rather than scoop with a spoon to maximise the amount of delish flesh I get to eat! Thank you for your kind words and ideas. : o)
@@SarahtheGardener I always include the skins. Whether I make refrigerator jam or cooked jam once the skins are mashed up in the jam they add lots of fantastic flavor! By the way, your Feijoa are quite large and round; do you know what varietal they are? Thanks for your wonderful videos!
Your kitchen needs some garden in it🌻🌻🌻🌺🌺🌺😇
BRAVA BELLA idea
👍👍👍👍
👏👏👏👏
First time I've made it. Didn't want to waste the small ones at the end of the crop. Hope it's ok,
I hope you enjoyed it! : o)
tried to make some, but it turned out too runny and didn't set :( how do I fix it? or is there anything else I can do with the mix? I've just kept them sealed in the jars lol
HI There. Oh I'm sorry it didn't work out for you. Most likely you didn't boil it for long enough. The easiest way to tell if it is ready to put in jars while making the jam is by putting a small spoonful of jam on a cold plate. Once it is cool, push your finger across the plate and a skin will have formed and will wrinkle up as you push through it.
You could empty the jars back into your pot and reboil it until you get the wrinkling on a plate, and maybe add a squeeze of lemon juice or a dash of pectin to help with setting if it is really not doing it. Then return the jam to clean sterile jars.
I have made jams in the past that didn't set, so I just used them as a delish syrup to pour over pancakes. Nothing is wasted. I hope this helps.
Cheers Sarah : o)
Hi, I was wondering how much water you added to the mixture
I normally add enough to barely cover them - more to stop them burning on the bottom than anything else. : o)
I would prefer using raw honey as the preservative. Have you tried this?
I haven't tried this but understand it can be done. I always take as much care when preserving so I don't alter the preservative effect - or ruin the produce. All the best with your jam. : o)
The honey would not be raw after making into jam.
It would be enormously expensive.
Half of honey is water, so the recipe would need some adjusting.
Each bee makes perhaps only half a teaspoon of honey in its life, and I like to respect that by using honey in its pure form, and not combining it with other wonderful flavours that stand alone, such as the fruit in jam.
@@rubygray7749 I appreciate you sharing your perspective on this 💗 🐝
Hi Sarah. I hope you're recovering from your wisdom tooth removal!
I have a question for you. I'm new to bottling and been looking on you tube. I see there are alot that use the water method of boiling the jars after the fruit has been put in them. What are your thoughts on this and why have you not done this? Thanks :)
Wendy Foster Hi Wendy. I am recovering well thanks. You have raised a very interesting question. I just made the jam from a locally sourced recipe and it has been the way we have always done it here. Well almost. My mum's generation used cellophane disks secured in place with rubber bands! You can still buy them in the stores.
Everything I used was sterile and hot (a career background in microbiology forms ideal hygiene habits for times like these.)
This is quite a divisive issue. Half of the world seems to use the water bath method and half don't and each is quite passionate about it's position, with sweeping statements at each end of the extremes like "if you feed it to your children they will die" or "leave it to cool before putting on the lids."
With such a high sugar content in jam acting as a preservative, a water bath can be an extra safety precaution.
Bottling and canning is a more complicated technique and all care must be taken.
I hope this helps.
Cheers Sarah : o )
I work on the principle that the temperature of boiling jam is so much hotter and therefore more sterile than a boiling water bath can possibly be, therefore waterbathing the jam bottles after sealing is superfluous!
I pour the jam into the jars while it is still bubbling after turning the heat off. I usually pour boiling water into the jars and submerge the lids, but that is mostly so the glass doesn't suffer too much temperature shock when the superhot jam goes in. Jars of jam remain good for years if sealed properly. Even if one develops a patch of mould on top, that is simply removed and the rest of the jam is still fine.
The problem would be if the jam is not boiled properly to the right temp iun the first place, to kill all microbes. Then you might get runny jam which goes nasty and black on top.
@@SarahtheGardener I think your method is perfectly safe for making jams -- the high sugar and acid content prevents the growth of botulism, which is really the only danger. Mold can grow on the surface if the lids aren't clean enough, but that's obvious and harmless. But I always boil the jars when I'm canning vegetables, because not doing so could be truly dangerous.
How are these things not related to guava?
+S.F.T Feijoas are sometimes called pineapple guava. They are from the Myrtle family. The season doesn't last long but it is very abundant!
Cheers Sarah : o)
Why no pectin?
Thank you.
Feh-Ho-Wuh
I appreciate there are different pronunciations for things but here in New Zealand everyone says it with a 'J'. : o)
Fee yo ah
Too slow