Name: Feijoa (home recipe)
Prep time: 30 min
Total time: 1 h
Yield: Makes 4 jars
Cuisine: New Zealand
Ingredients: 1.5kg fresh feijoas, scooped flesh only (about 60-80 fruit); 1.2kg sugar; Juice of 2 lemons; 1 vanilla pod, split; 4 sterilised jam jars with lids

History

Feijoa is native to subtropical Brazil, Argentina and Uruguay; it was brought to New Zealand in the early 20th century. By the 1980s it had become a near-universal Auckland backyard tree because of the mild humid climate. Commercial production developed in the 1980s in Bay of Plenty and Northland. The fruit ripens March to May, drops naturally, and floods the market in autumn. Feijoa never went commercial outside the NZ-Australian export channel; nearly every Aucklander has a household supply each autumn. Used in jams, chutneys, cakes, cocktails and (most commonly) eaten with a teaspoon scooping the soft flesh.

Make it at home

Yield Makes 4 jarsHands-on 30 minTotal 1 hrDifficulty Easy

Ingredients

1.5kg fresh feijoas, scooped flesh only (about 60-80 fruit)
1.2kg sugar
Juice of 2 lemons
1 vanilla pod, split
4 sterilised jam jars with lids

Method

Sterilise jars by boiling 5 minutes; air dry.
Halve feijoas and scoop flesh into a heavy-bottomed preserving pan.
Add sugar, lemon juice and vanilla pod. Stir to combine.
Bring to a simmer over medium heat. Reduce to low, stir occasionally for 30 minutes.
Test set: drop a teaspoon onto a chilled plate. After 30 seconds, push with a finger; jam should wrinkle.
Pour into hot sterilised jars, seal immediately. Store in a cool dark place; opened jars in the fridge.

Tip from the editors. Feijoas oxidise fast; scoop and cook in one session. The vanilla pod is optional but balances the tart-bright flavour.