like any jam equal weight of sugar to fruit. peel and all through kitchenwhizz, then weigh the pulp. sets very quickly.
wheelz,
Apr 23, 12:57pm
I've just made 2 batches of Feijoa jelly. perfume, taste and colour is fabulous. I dislike the " gritty" feel of the jam.
marcs,
Apr 23, 2:55pm
I made booth jam and fruit paste last year. No one will eat it. It tastes gritty.
wheelz,
Apr 24, 1:02pm
That's why I make jelly not jam. For a paste, I'd do a thicker jelly.
sarahb5,
Apr 28, 12:24pm
Do you scoop out the flesh or actually peel them? Is the fruit weight after peeling or scooping? I’ve never made jam before but have a recipe for feijoa and ginger that seems easy enough.
bubbles22222,
May 14, 9:43am
Yesterday i made this feijoa jam receipe and as much as what i'm a sugar lover. omg this was far too sweet.
nauru,
Sep 23, 9:53pm
Feijoa and ginger is a great combination, I love ginger with anything. I scoop out the flesh of feijoas for both jam and relish and weigh that, just my preference.
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