How to prepare feijoa for the winter

How to prepare feijoa for the winter

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The exotic feijoa fruit in Europe appeared relatively recently - just a hundred years ago. This berry is native to South America, so it loves a warm and humid climate. In Russia, fruits are grown only in the south, because the plant is able to withstand a drop in temperature only to -11 degrees. This amazing berry is prized for its extremely high content of iodine, vitamins and microelements; fruits also contain fruit acids, pectin, and delicate fiber.

It is difficult to overestimate the influence of the South American fruit on human health and immunity, so many today try to eat as much feijoa as possible per season. The season for fruits is considered to be the period from September to December, it is at this time of the year that they can be found on the shelves. Fresh feijoa is stored for only a week, so housewives use all methods to prepare valuable fruit for future use. What you can cook from feijoa for the winter is easy to learn from this article.

Feijoa recipes for the winter

The best preparations for the winter from any berries and fruits are, of course, jams. However, not only jams are prepared from feijoa, this berry is added to a variety of dishes. For example, salads with feijoa are very tasty, sauces for meat or desserts are often made from fruits, wonderful jellies and healthy vitamin compotes are obtained from outlandish berries.

But the most popular preparation is jam. From feijoa, you can make raw jam, which must be stored in the refrigerator, there are many recipes that involve heat treatment of the blanks. Feijoa goes well with citrus fruits, there are many recipes for making jam with the addition of apples or pears, walnuts and almonds. You need to experiment to create your own recipe for winter harvesting from fragrant fruits!

Attention! Store fresh berries in the refrigerator. To extract the pulp, the fruits of the feijoa are cut across and the tender contents are taken out with a teaspoon.

How to prepare raw feijoa jam

The popularity of raw jams is explained by the extreme simplicity of preparation, as well as the preservation of all valuable vitamins and minerals contained in berries and fruits. To make raw feijoa jam for the winter, you need the berries and sugar themselves.

Important! Usually housewives keep the proportion of feijoa and sugar 1: 1.

The cooking technology is quite simple:

  1. First, the berries should be washed well. Then dry and cut off the tips of each fruit.
  2. Now each fruit is cut into four pieces.
  3. Pour sugar over the fruits and mix well. It is better to leave the workpiece in this form until it lets out the juice and the sugar begins to dissolve.
  4. Now, using an immersion blender or a meat grinder, the berries and sugar are crushed until smooth.
  5. The finished jam is transferred to sterile jars and covered with lids.

It is best to store raw feijoa in the refrigerator.

How to make compote from feijoa

This compote will turn out to be very fragrant and very useful. You can drink the drink immediately after preparation, but many housewives use this recipe to prepare compote for the winter.

To implement this recipe you will need:

  • 0.5 kg of mature feijoa;
  • 2 liters of water;
  • 170 g granulated sugar.

Important! For the preparation of compotes, use only purified or spring water. Ordinary tap water can greatly spoil the taste of the drink and affect its "usefulness".

Prepare feijoa compote for the winter like this:

  1. The berries are thoroughly washed and the tips with the inflorescences are cut off.
  2. Jars for compote are sterilized with boiling water or steam. Fruits are placed in still hot jars in dense rows, filling the container by about a third of the volume.
  3. Boil the syrup from water and sugar. Pour sugar into boiling water and boil the syrup until the sugar is completely dissolved.
  4. Now hot syrup should be poured over fruits in jars. After that, the jars are covered with lids and the compote is left to infuse for a day.
  5. The next day, the syrup is drained from the jars and cooked over low heat for 30-40 minutes.
  6. Feijoa is poured with hot syrup and the blank is rolled up with lids.

Advice! It is better to turn the jars with the blank and wrap them in a warm blanket. The compote is brought to the cellar only the next day.

Feijoa fruits harvested in syrup for the winter

In this case, the feijoa is harvested whole, the berries are not cut or crushed. That is why the fruit retains more nutrients and vitamins, such a preparation turns out to be healthier than ordinary jam.

To implement this recipe, you will need the following ingredients:

  • 3 glasses of water;
  • 1.1 kg of granulated sugar;
  • 1 kg of berries.

Attention! In this recipe, the syrup needs to be boiled twice!

So, in order to prepare healthy fruits for the winter, you should:

  1. First of all, sort out the feijoa, choosing only whole and undamaged berries. The fruit should be ripe, but not too soft.
  2. Now the berries are blanched in water, the temperature of which is about 80 degrees. Fruit should be blanched for no more than 5 minutes.
  3. Syrup is made from 2 glasses of water and 0.7 kg of granulated sugar.
  4. In another container, a stronger syrup is prepared in parallel, consisting of a glass of water and 0.4 kg of sugar.
  5. Combine the prepared syrups, boil again and pour the berries.

Feijoa will be soaked in syrup after about 5-6 hours - after this time, you can taste the workpiece. When the syrup has completely cooled down, the jars with the blanks are corked and sent to the basement or to the refrigerator.

Jam from whole berries and cognac

And yet, it is most convenient to harvest feijoa in the form of jam - such blanks are stored for a long time and are made very quickly. The addition of cognac will make the usual jam more savory, like an exquisite confiture. And whole berries can be used to decorate baked goods or as a filling.

Advice! Feijoa for this recipe should be slightly immature, firm to the touch.

You need to prepare:

  • 0.5 kg of fruits;
  • a glass of granulated sugar;
  • 0.5 l of water;
  • ½ teaspoon of brandy.

Cooking jam is simple:

  1. The fruit should be washed and dried slightly.
  2. The peel is cut from the fruit and collected in a separate container - it will still come in handy.
  3. Pour peeled fruits with cold water so that they do not turn black. Too hard berries can be pricked with a fork in several places.
  4. Pour sugar into a saucepan with a thick bottom or into a frying pan and add a spoonful of water, mix the mass. They turn on a small fire and, stirring constantly, cook the caramel.
  5. The fire is turned off and 0.5 liters of boiling water is poured into the caramel, stir quickly.
  6. Pour the peel of the feijoa into the caramel syrup and boil it for about 7 minutes. After cooling, the syrup is filtered, the peel is thrown away.
  7. Pour berries into the strained syrup and boil them for about 45 minutes over medium heat with constant stirring.
  8. A minute before readiness, cognac is poured into the jam, mixed, the fire is turned off.
  9. Now it remains to pour the workpiece into sterile jars and seal it.

Store the finished feijoa jam in the basement or in a cool pantry.


To the question of what to cook from feijoa, you can find a lot of interesting answers. This berry perfectly complements salads, both fruit and vegetable or meat. From the fruits, syrups and sauces are prepared, which are ideally combined with meat.

But most often, feijoa is used for desserts: cakes, pies, muffins, jellies and a variety of mousses. To prepare valuable berries for the winter, they make jam or compotes, and also make wonderful tea from them.

Watch the video: Feijoas how to plant and harvest abundant fruit. Growing Fruit and Vegies. Gardening Australia