FREIJOA JAM

2 ½ cups Feijoa(375 g)
½ cup water(120 mL), plus 2 tablespoons
3 tablespoons chia seeds
2 tablespoons lemon juice
2 tablespoons honey
1 pinch kosher salt
Preparation
Combine the feijoa and water in a small saucepan over medium-low heat.
Cook for 15-20 minutes, stirring frequently, until the fruit is broken
down and the mixture is saucy.
Remove the pot from the heat and stir in the chia seeds, lemon juice,
honey (start with a small amount and add more as needed, depending on
how sweet the fruit is), and salt.
Let sit for 10 minutes to allow the chia seeds to hydrate and thicken the jam.
Then transfer to a resealable jar. The jam will keep in the
refrigerator for up to 1 month.
Enjoy!

Share:

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
On Key

Related Posts

Key lime pie

300g Hob Nobs 150g butter, melted 1 x 397g can condensed milk (we used Nestlé) 3 medium egg 4 limes 300ml double cream Whizz 300g

Guava Cold Tea

GUAVA COLD TEA ingredients for 2 servings 2 mangoes, peeled, pitted, and diced ¼ cup water (60 mL) ice for serving 1 cup guava nectar

Awesome Blueberry Pie

1 (9-inch) frozen ready-to-bake pie shell, thawed 1 (4-serving size) package lemon gelatin 1/2 cup sugar 1/4 cup cornstarch 3/4 cup ginger ale 3 pints

CHONTADURO CEVICHE

CHONTADURO CEVICHE 2 cups of cooked chontaduro and         diced Pejibayes Vinaigrette: ½ cup red wine vinegar ¼ cup olive oil 3

Looking for something different?

We'll call you