Freezing And Preserving Recipes
Feijoa-Ginger Preserves
My feijoa tree is dropping less and less fruit every day, and I feel the end of the season is near. I managed to gather one last basket full of feijoas last week, which turned out to be the perfect amount for a batch of preserves. Now I know what you might be thinking.
Ingreadient
- 20 to 25 feijoas
- 2-inch piece baby ginger
- Juice from 1 lemon
- 4 1/2 tablespoons low-sugar pectin (I use Ball Low/No-Sugar Needed Pectin)
- 1 1/2 cups sugar
Direction
- Trim off the blossom end of your feijoas, then dice.
- Mince the ginger. If using regular ginger, you may want to peel the root first.
- Combine the feijoas, ginger, lemon juice, and pectin in a large, wide saucepan.
- Bring the mixture to a full rolling boil over high heat, stirring frequently to prevent burning.
- Add the sugar and bring the mixture back to a constant boil that cannot be stirred down. Boil hard for 1 minute, then remove from heat.
- Funnel the mixture into hot, clean jars, leaving 1/2-inch headspace. Wipe the rims clean with a damp towel, then seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes, adjusting time for altitude as needed.
