Mermelada de Feijoa
- Yield:4 cups
- Time:45 mins show details
¡Órale! First time I saw these little green gems at the mercado, I thought they were baby guavas. The vendor laughed and told me 'No, chef - feijoa.' These beauties from South America make the most incredible jam - floral, tropical, with that perfect balance of sweet and tart that reminds me of the fruit preserves mi abuela would make in Oaxaca.
Ingredients
- 2 poundsfeijoas, peeled and chopped
- ½ cupwater
- 1lemon, juiced and zested
- 3 cupswhite sugar, warmed
Equipment
- heavy-bottomed pot
- sterilized jars
- water bath canner
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Preparation
- 15 mins
In a heavy-bottomed olla or stainless steel pot, combine the feijoas, water, lemon juice, and zest. Bring to a boil over medium heat, then reduce and simmer until the fruit breaks down and becomes soft, about 15 minutes. (The feijoas should start to release their natural juices and create a chunky puree)
Add the warmed sugar gradually, stirring constantly until it completely dissolves. ¡Cuidado! - don't rush this step or your sugar might crystallize.
- 20 mins
Increase heat and bring the mixture to a rapid boil. Let it bubble away without stirring - we want that perfect gel set - for about 20 minutes until it reaches the setting point. (Test by dropping a small amount on a chilled plate - it should wrinkle when you push it with your finger)
- 10 mins
Ladle the hot jam into sterilized jars, leaving a quarter-inch headspace. Seal with lids and process in a boiling water bath for 10 minutes.
Notes
This mermelada keeps beautifully - perfect for spreading on fresh bolillos or swirling into yogurt. The feijoa's unique flavor is like a tropical symphony - guava meets pineapple meets something completely its own.
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