Jam from feijoa, a recipe with a photo

Feijoa is a unique product of its kind. Pineapple, banana and strawberry flavor shades as if unite together, creating an absolutely unique aromatic harmony. Not surprisingly, many housewives are trying to diversify the supply of desserts at the expense of various culinary processing of these fruits, and jams occupy an honorable first place in the list of delicacies. Our recipe is especially good because berries become completely soft, and their habitual sweet and sour taste is favorably combined with the tart notes of cognac.

Ingredients:

feijoa - 1 kg

sugar - 800 g

water - 500-800 ml

cognac - 3-4 tbsp. l.

lemon juice to taste

Jam from feijoa, a recipe with a photo

The way of preparation of jam from feijoa - step-by-step recipe with a photo:

One of the most important items in cooking delicacies -correctly select feijoa. Choose a preference for small berries (as a guide, take the ball for table tennis - it should be larger than the selected fruit).

Prepare two containers - one large and onesmall. Under running water, rinse the berries thoroughly, then peel them off the skin - it should be placed in a small bowl. This procedure is very convenient to do, using ordinary vegetable peeling - so you remove the thinner layer of the peel, which will soften faster and further provide a delicate, delicate taste. Processed fruits, place in the remaining bulk container, up to the top filling them with cold water, in order to avoid darkening.

Jam from feijoa, a recipe with a photo

Preheat a frying pan over a large fire - better,if it will be with a thick bottom and, if possible, also with non-stick coating. Pour half of the necessary amount of sugar on the bottom, wait until all or almost all of its volume is caramelized. Sugar invariably stir, achieving a uniform consistency and avoiding sticking. The shade of the resulting caramel should be reddish, but not too dark - carefully follow this to ensure that the feijoa jam is not bitter afterwards.

Remove the frying pan from the heat, allow it to cool, andthen gradually start pouring boiling water there, constantly stirring the mass with a wooden spoon or spatula. Do not pour liquid into a very hot caramel, otherwise drops from the surface will start flying, risking becoming burns on your skin.

Pre-laid peel from feijoa connect withthe resulting mass, bring to a boil, keep on low heat for 5-7 minutes. Wait until the caramel is completely dissolved, and then strain it through a large sieve into a prepared pan for the subsequent cooking of the jam.

Add the remainder to the resulting syrupsugar and directly feijoa. They can be cut into slices or cubes, you can throw it whole, if the size of the fruit is really small. Pour the pot on a large fire, bring to a boil, then reduce the temperature and cook it for half an hour - 45 minutes. Cover does not need to be covered. If the level of the syrup fluid does not cover the feijoa whole, you should stir the berries from time to time, spooning them with a spoon.

5 minutes before the end of cooking, pour in a servingcognac, carefully stir everything. Try the mixture to taste - you can sweeten it or add a new flavor with lemon juice. All that is left to do now is to pour the jam from the feijoa on the pre-inspected banks, roll them up with lids and wrap them in a blanket for a few days. Bon Appetit!