Feijoa jam
4 Ingredients or LESS!, Condiments/Preserves
May 15, 2016
Slow cooked feijoa jam
- Prep: 30 mins
- Cook: 4 hrs
-
30 mins
4 hrs
4 hrs 30 mins
- Yields: Made around 4 jars per kilo
Directions
1Chop up kilo of feijoa pulp
2Add sliced peeled Apple
3Add juice and zest of one lemon
4Add kilo of jam setter sugar.
5Mix together.
63 hours on high.
7I used a stick blender to mush it up
8Lid off and turn to low for one hour
9Get jars sterilised and ready and pour in and seal
Notes
1Had to improvise as I couldn't find a slow cooker recipe for this. Took a gamble and it paid off.
Submitted by Rhonda Hobbs-Biddle
3 Reviews
Leah
May 3, 2020
This is a great method ! Yum yum
Ty
June 13, 2016
This taste absolutely amazing !
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Suzanne
October 19, 2020
Doesn’t this need to be water bathed in a canning method?