Ripe feijoas, also called pineapple guavas
Without peeling,cut the feijoas into thin slices (throw away the ends), put them in a pot, add the water and sugar, bring it to a boil in low heat, and cook it for about 20 min, till feijoas are soft.
In the meantime sterilize your jars and lids in boiling water for 60 seconds.
Once feijoas are soft, strain most of the liquid and run the fruits in the food processor for 15 sec. Add some of the liquid back if it seems too dry.
Fill the jars, add a tiny citric acid if you want to keep them for longer than a year and close tight. Citric acid will help to keep color, usually without it after a year or so jam starts to darken.
Decorate your little jam jar and gift it if you'd like! Happy canning!
- 2.0lb Feijoa
- 1.0lb Brown or white sugar
- 2.0c Water
- 1.0tsp Citric acid