Jam from feijoa without cooking, a recipe for live jam with a photo

Live feijoa jam is the best option for those,who does not want to suffer from sterilization and roll-up of cans. It must certainly be prepared by the hostesses, who are trying to preserve the maximum of useful substances during canning. And, of course, such goodies will become a real gourmet find - eating it with pies, toasts, even with tea will be an unearthly pleasure!

Delicious jam from feijoa - step-by-step recipe with photo

Ingredients:

feijoa - 1 kg

sugar - 500-700 g

orange - 1-2 pcs

Jam from feijoa without cooking, a recipe for live jam with a photo

Cooking method:

First we perform the necessary basic actions: we wash the feijoa under running water, we dry it with a towel or napkin, we remove the tails-inflorescences.

To make raw jam from feijoa to youyou need good, ripe fruit - they are considered the most useful, while they have a persistent pleasant aroma and fully revealed taste tones. To select the suitable berries, divide them in half with a knife and pay attention to the color of the cut. A pronounced white color or a darkish brown tint for our mouth-watering delicacy will not work, leaving only fruit with a translucent interior.

Grind the berries in a blender: the scoring should be quite easy, since we pre-cut the product into parts, checking it for ripeness. Do not be discouraged if the resulting mass of culinary manipulation is not too homogeneous - a recipe for jam from feijoa allows for similar "inaccuracies" that will not affect the expected taste.

Now we need to do the proper processingcitrus. Wash the orange and cut it into two equal parts, then one of them peel. Zedra of the second half should not be touched - we will need it directly in this form. If the oranges are small, perform the same manipulation by removing the skin from only one specimen. Combine the fruit with the berry paste and grind it again.

The mixture must be mixed thoroughly with sugar. If time allows, sweeten it gradually, in parts adding sugar and waiting for its complete dissolution. You can again use the blender, although this is an optional option.

The last step remains: decompose or pour out (depending on the degree of milling) the resulting jam from the feijoa on dry, clean jars, block up with plastic covers and send to the refrigerator. An alternative to the latter can also be a cellar or, for example, a balcony in the winter. In order to increase the shelf life, a so-called "sweet crust" is used. All you need to do is pour on the surface of the treats about a centimeter ball of sugar (you can even slightly more).

Jam from feijoa without cooking, a recipe for live jam with a photo

Experienced housewives promise that in this way it will last longer, and most importantly - it will be saved from fermentation or molding. Bon Appetit!