Slow cooked feijoa jam
Submitted by Rhonda Hobbs-Biddle
Feijoa jam
Slow cooked feijoa jam
Ingredients
- Kilo of feijoa pulp
- One peeled Apple sliced
- Zest and juice of one lemon
- Kilo of jam setter sugar
Instructions
- Chop up kilo of feijoa pulp
- Add sliced peeled Apple
- Add juice and zest of one lemon
- Add kilo of jam setter sugar.
- Mix together.
- 3 hours on high.
- I used a stick blender to mush it up
- Lid off and turn to low for one hour
- Get jars sterilised and ready and pour in and seal
Notes
- Had to improvise as I couldn't find a slow cooker recipe for this. Took a gamble and it paid off.
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This taste absolutely amazing !
This is a great method ! Yum yum
Doesn’t this need to be water bathed in a canning method?
Could you tell me, Pauline, how much jam does this recipe make? How many jars do I need (& what size?) Is the photo above an indication?
Hi Kris
While this one isn’t my own recipe I agree that the photo would be the indication of how much/sizes etc needed 🙂