FermenteaWhere food goes to change
Feijoa Jam
Blended whole feijoas simmer into a skin-on jam with lemon, sugar and vanilla. The skins remain for a more textured finish; keep this batch refrigerated or frozen because its method has no validated shelf-stable canning process.
The source blends the washed fruit with its skins still on, then simmers it until the flesh has broken down. The page says this makes a chunkier jam; it also offers blending before the sugar is added for a smoother texture. That texture choice changes the finished consistency, not the canning method.
The source tells readers to fill sterilized jars and seal them, but does not give a tested water-bath or pressure-canning schedule. The atlas therefore treats this particular batch as a refrigerated or frozen prototype. Cool it promptly and keep it cold; the source and atlas do not establish a storage duration. The chilled-plate wrinkle test helps judge set, not whether the jam can be stored at room temperature.
Feijoas (Acca sellowiana) are native to southeastern Brazil and Uruguay. Te Ara records their introduction to New Zealand in the early 1900s as ornamental shrubs; New Zealand home gardens later made the fruit a familiar seasonal surplus. The jam page is attributed to Nicola Cronin of Community Fruit Harvesting. These facts document the fruit's movement and a local recipe context, not the jam's origin.
Yield 4 jars (size not stated) · Scaling: source batch only
The fruit simmers and the concentrated jam reaches a rolling boil before it is transferred to containers.
Hazard sourceCool promptly and refrigerate or freeze this prototype; do not treat the source's jar filling and sealing step as a validated shelf-stable canning process.
Control sourceThe source provides no validated shelf-stable canning schedule or storage duration.
The chilled-plate wrinkle test indicates set and texture, not safety.
The recipe is published by Love Food Hate Waste New Zealand and attributed to Community Fruit Harvesting. This documents a New Zealand preparation context, not the origin of feijoa or of the recipe.
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Cooked, sieved guava pulp is reduced with sugar and lime juice to a sliceable paste, then refrigerated. This adapted trial begins with prepared pulp and has no validated canning process or storage duration.
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Love Food Hate Waste New ZealandInspiration · Process
Feijoa JamWhole-fruit ingredients and quantities, four-jar yield, skin-on preparation, 30–50-minute softening, staged boil, vanilla timing and chilled-plate set test. The page provides no shelf-stable canning schedule.
Cited in: Skins stay in the jam; A refrigerated prototype
Te Ara – the Encyclopedia of New ZealandHistory · Geography
Tamarillos, passionfruit and feijoasFeijoa (Acca sellowiana) is native to southeastern Brazil and Uruguay; introduced to New Zealand in the early 1900s as an ornamental shrub.