Feijoa Jam on Toast


1 Jar

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  • 1 cup Feijoa Flesh
  • 1 cup Jam Setting Sugar
  • 1/2 tsp Butter


  1. Chop Feijoa Flesh into small chunks. For a smoother jam, blend in the foodprocessor.
  2. Add the Feijoa and Jam Setting Sugar to small saucepan. Keep on a low heat until the sugar has melted.
  3. Once all the sugar has melted bring up to a low boil for 4-5 minutes, stirring often.
  4. Remove from the heat and carefully pour the jam (which will still be liquid) into a sterilised jar with a lid.  Leave to cool–the jam with set and thicken as it cools.
  5. Once cooled, serve on your favourite toasted Vogel’s with butter!  Store remaining jam in the fridge.
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