Feijoa and Loganberry Jam Recipe

 

During summer my husband froze some loganberries or boysenberries. We attempted lately to find out what exactly they were but I don't remember a definitive answer. Now that it is autumn Down Under, I wanted to find another fruit to change the jam up a bit, it is very strong and besides, we have some raspberries to preserve as well. I thought of foraging for apples, but on the side of the Murray Valley highway is not the best place. Feijoas came up on Gardening Australia this week, so here we are. My husband's friend generously allowed him to take some home while they were doing a job in his backyard. 

Feijoa and Loganberry Jam

Ingredients 
1 kg feijoas
1/2 cup water (not too much)
1 kg Loganberries or Boysenberries
juice of 1 lemon
2 kg sugar

Method
Wash, trim ends then peel the feijoas. Cut like wedges then chop across, 3-4 mm. Add to water, add frozen loganberries, leave lid on to get pot warmed quickly, once to temperature remove lid, cook on low heat until warmed then increase heat. In about 1 hour the loganberries will start to breakup and the feijoas will be softened. Use a potato masher to break any big pieces of fruit up. After mashing fruit add lemon juice and sugar slowly dissolving by constant stirring increase heat to quick boil, watch for spitting jam.

The temperature should be at jam set (104 C) in about 1 hour.

Sterilise jars by placing in a cold oven and set the temperature to 100C. Remove them from the oven with tongs. Boil lids in water for ten minutes.

Ladle jam into sterilised jars on an old towel and screw on lids. Wipe jars when cold and label. 

Makes 9 jars. 

This recipe is a carefully considered adaptation of a recipe from Radio New Zealand for Feijoa and Blackberry Jam. The jam has a delicate taste but is not at all weak, and the house smells devine.