Recipe: Feijoa and Ginger Jam 1.5 kg feijoas 2 lemons 150 g preserved ginger (glace or crystallised) 5 cups sugar To get 1.5kg of feijoas, you will need 2-3 kg of raw fruit, depending how bruised they are.* Chop the ginger finely. * Wash the lemons, halve and juice one half piece. Save the skin. * Put the juice of half a lemon in a large bowl, with about 3 cups cold water. * Peel and chop the feijoas quite small, dropping the pieces into the lemon water as you go. * Transfer 375ml of the water to a large jam pan. * Strain the feijoas and add them to the pan. * Add the chopped ginger, the juice of the 1.5 remaining lemons, and the lemon rinds in large pieces. * Bring to a simmer and cook for 15-20 minutes. * Add the sugar and turn up the heat. * Stir until dissolved, and then boil rapidly until set point is reached (10 minutes). * Remove the lemon. * Pour into sterilised jars, and seal. The lemons provide the pectin here, as well as a dash of flavour, but you could use jam set instead, and follow the packet directions.
guest,
Jan 11, 7:20am
Created the greatest arilstec, you have.
guest,
Jan 13, 1:43pm
Hi Barry. Thanks for your question. Yip we are still keienpg the 1.25L PET bottles. The reason they cost the same is the new 750ml bottle is glass to keep the cider cooler and crisper for longer. Not to mention the snazzy re-sealable Zork cork that helps the cider keep its fizz. Cheers.
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