Feijoa fruits naturally have very high pectin levels when they are firm (less ripe) and therefore technically do not need the extra aid of pectin powder or liquid to help create a thick jam. If you are using soft feijoa fruits, then it would be wise to use powdered pectin or risk your jam remaining soft. The procedure for using pectin in a feijoa jam recipe is the same as a recipe without pectin. Pectin acts only as replacement for the natural pectin in a fruit that is absent.
Instructions
1. Sterilize your canning jars. You will need to wash (with soap) all of your jars, lids, rims, tongs, ladle and funnel. Boil your jars each for five minutes in the canning pot (this is their sterilization bath). Place lids and rims in a small pan and pour boiling water over until covered. Let sit until ready to use. Remove the boiled jars from the canning pot using tongs and line them up on a clean towel.
2. Prepare the feijoa fruits. Always thoroughly wash fruit before preserving as whatever you can them with -- bugs, dust and all -- will be preserved as well. After washing, cut the stems from each end and cut the small fruits in half and the large fruits in thirds.
3. Boil the cut fruits in a large pot filled with water for about 45 minutes. The skins should be soft, but the fruit shape should still be identifiable. Stir only occasionally to avoid premature mushing.
4. Mix eight cups of sugar with two packets of powdered pectin. If you are using hard feijoa, you do not need to add the pectin.
5. Stir in six tbsp. of lemon juice and sugar-pectin mix and simmer over low heat until all of the sugar is dissolved. Bring to boil again, stirring constantly. Boil for 20 to 30 minutes until jam sets when tested (submerge a small spoonful into a cup of cold water--if it sets, then it is ready).
6. Fill each jar with the cooked jam until about ¼ inch from the rim. Wipe off any jam that falls on the edge of the jar with a damp clean cloth. Place the lids and lightly screw on the rims. Process in the water bath (depending on your elevation, usually 10 minutes) for preserving.
Tags: feijoa fruits, , Place lids, powdered pectin, your jars