Do you think harvest season is over and you can relax? Nothing like this! The recipe for feijoa with sugar for the winter without cooking is my favorite because it is very simple.
Now is the time to stock up on delicious "cold jam". For him, you do not have to sterilize jars or pour boiling water over the lids. No need to stand at the stove and watch so that it does not burn. Without cooking, you can keep within half an hour, if you try.
Fragrant puree will be perfectly preserved until the next harvest in the refrigerator. The only thing you need is to go to the market and buy a couple of kilograms of ripe emerald berries. A nice bonus: the yummy output is twice as much as the original product!
Feijoa season lasts from October to mid-November. Do not miss!
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How to choose feijoa in the market or in the store?
The quality of the feedstock is the first thing you should pay close attention to. If you take unripe or spoiled fruits, then the taste and consistency of the mixture will not be the same. Sometimes hard work can go down the drain.
Therefore, we slowly walk through the rows and choose carefully 😉
Many run past this nondescript berry. And absolutely in vain! Try it, but carefully inspect the fruit before buying. O good quality The product has the following features:
- There are no dark spots, scratches or other damage on the surface.
- There is no pronounced odor.
- The skin is green, not dark and not yellow.
- The shape is closer to oval, length is from 3 to 7 cm.
Taste the berries to the touch. Take the prettiest one in your hand. Run your thumb over it, and then press lightly. Ripe will not be too firm. There are no dense tubercles on its surface.
Often on display are halves. If not, ask the seller to cut one piece. See what's inside her. The fruit, ready to eat, has a translucent pulp of a slightly yellowish tint. It smells good and has a jelly-like consistency.
One day I was in a hurry and bought an unripe feijoa. Dense grains from these tubercles were felt even when ground with sugar. They ruined all the fun.
Most likely, you will not be allowed to choose feijoas individually. Stop near the showcase where there are more large specimens. Do not buy small, too soft or hard. Avoid unevenly colored and dark greens.
Feijoa usually comes to us from Adler and Abkhazia, so I have no doubts about environmental friendliness.
In the northern regions of the country, imports from South Africa or other countries may come across. It is treated with chemicals. This calls into question the appropriateness of leaving the peel. In any case, do not be too lazy to wash the berries thoroughly.
What to do at home?
Before harvesting feijoa for the winter, it must be properly prepared. Failure to follow the basic principles can lead to the fact that "jam without cooking" spoils ahead of time. Here are the main steps:
- Sort the fruits, discard spoiled, unripe.
- Rinse in running water.
- Lay out on a clean paper towel and let dry.
- Remove sepals and twigs.
- Cut with a sharp knife into halves or quarters, depending on size.
If you still bought green fruits - it does not matter. Spread in one layer on a flat, dry surface. They will reach the desired state in a couple of days.
When washing, you should not be too zealous so as not to remove valuable anthocyanin plaque. Anthocyanins are water-soluble natural pigments. They are not synthesized in the body and have biological activity.
Preparation of cans and other equipment
Dishes must be glass. No plastic or metal! As a last resort, take an enamel pan of a suitable size.
The most convenient are small screw-on jars. I take liter, half-liter or 0.75 liters. They should be rinsed in warm water and be sure to dry. We do the same with lids. There is no need for sterilization.
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If you plan to use a meat grinder, then disassemble it and wash all the parts well. Especially if the meat was ground before. Pour boiling water over and dry with a kitchen towel. I have a separate device for such purposes, which is ready and waiting in the wings.
Try to minimize the chance of water ingress, especially wet. This increases the risk of spoilage.
What is the best way to chop feijoa?
Use the equipment available in the house. For large quantities, a food processor is suitable. There is a desire - turn on the blender. And if you just want to prepare a portion for testing, use a regular kitchen grater.
The last option is the most labor intensive. When rubbed, large pieces remain. Not everyone likes them. I like to get an even paste.
How to cook feijoa?
In countries where fruits ripen in abundance, not only sweet dishes are made from them, but also seasonings, marinades, side dishes. We will not complicate our lives and just prepare vitamin jelly. And what's left - eat it raw.
Classical feijoa recipe with sugar without cooking
The composition of the ingredients is limited to two points. You will need:
- 1 kg feijoa,
- 1 kg of sugar.
Cooking, step by step instructions:
- Wash the raw materials, dry, cut off the excess.
- Grind.
- Pour a kilo of sugar into a wide bowl, stir with fruit puree.
- Leave for an hour or an hour and a half for the crystals to completely dissolve.
- Stir again, pour into jars, close, refrigerate.
Feijoa with nuts
Let's not dwell on two ingredients, but add a "zest" to them - nuts. But not ordinary ones, but (to walk - so walk!).
Recipe:
- Prepare the feijoa.
- Grind, mix with an equal amount of sugar.
- Chop (or leave as is) 300-500 grams of cashews. Add to mixture. Keep in mind - this will add extra sweetness. Wash the nuts first, roast them in a pan, cool.
- Stir, transfer to a glass dish.
It will turn out an excellent dessert that is not ashamed to serve to guests. It can be eaten with toast for breakfast or filled with shortbread baskets for a festive table. And most importantly - no cooking!
Feijoa recipe with ginger
Delicious option. I see it as healing. I try to use ginger wherever possible to reduce the frequency of attacks.
Procedure:
- Peel the fresh root, wash, grate on a fine grater. I pass through a meat grinder along with feijoa.
- Measure out 2-3 tablespoons and add to the classic feijoa recipe.
- Mix the ingredients.
I don't use citrus here. Berries and without them give sourness. Squeeze lemon or lime juice if you like.
Puree from feijoa grated with sugar: benefits
A vitamin supplement diversifies the menu, enriches it with new notes, helps to survive winter months no colds. In the absence of contraindications, it has a positive effect on health:
- Provides additional intake of ascorbic acid, vitamins of group B.
- Improves bowel function due to the presence of pectins.
- Strengthens immunity.
- Supports the work of the heart, blood vessels.
- It has anti-inflammatory, antibacterial properties.
- Slows down the aging process (thanks to antioxidants).
In addition, silicon brings great benefits to the skin of the face. The element strengthens nails, improves hair structure.
Contrary to popular belief, iodine in feijoa is not “over the top”, but some ... 13.3: 2 = 6.75% of daily allowance. And then, if you eat 100 grams, which, of course, is undesirable. I wrote more about this.
The absence of heat treatment allows maximum preservation of active substances. You should not get carried away (I myself know how difficult it is to stop when there is such yummy on the table), and wrap up with glasses. Enough 3-4 spoons a day.
Do not forget that half of the product is sugar. And this is “not ice” for those who monitor weight, control blood glucose or seek to reduce insulin resistance.
Those suffering from autoimmune thyroiditis should take into account that, according to official medicine, excessive intake of iodine complicates the course of the disease. The product is contraindicated for those suffering from hyperthyroidism and diabetics. With hypothyroidism, dessert will not harm in the absence of AIT.
Storage rules
- Keep the workpiece in a cool place.
- Avoid freezing.
- Keep out of direct sunlight.
Why does "cold jam" from feijoa darken?
When I first saw this, I was worried. After standing, the mass on top for some reason turned brown. But nothing bad happened. The substances simply oxidized upon contact with air. This does not affect the nutritional value, because the bulk of the useful elements remained intact and intact.
If you notice browning, just stir with a spoon and eat healthy.
The berries are not stored for long, the feijoa recipe with sugar without cooking is very simple. Prepare a healthy mix for the winter. It won't take much effort. On cold days, it will delight you with an unforgettable taste and aroma. Bon appetit!
Feijoa jelly can also be rolled up for the winter. It will be a great holiday dessert or baking filler.
Required Ingredients:
- feijoa - 0.8 kg
- sugar - 1 kg
- apple cider vinegar - 1 cup
- pectin powder - 50 gr
Cooking method:
- First you need to prepare the feijoa: wash the fruits, peel the dry inflorescences and cut into small cubes.
- Next, send the feijoa to a blender and grind until a puree is formed.
- In feijoa puree, add pectin, vinegar and mix thoroughly.
- We shift the mass into a saucepan and put it in a water bath, stirring constantly, boil for a couple of minutes.
- Then you need to remove the pan from the heat and add sugar, mix until smooth.
- Return the jelly to the stove and cook for 10-15 minutes, stirring constantly and removing the foam.
- Put the jelly into pasteurized jars and close tightly with lids. It is important to turn all the jars upside down and let them stand in this position for a day. Jelly should be stored in a cool place.
Vitaminized desserts in the cold season are what many call the word must-have. Strengthening immunity, uplifting mood and good spirits, just a delicious addition to tea - an unusually attractive set positive qualities dessert, right? However, many housewives repeatedly think about how to preserve the beneficial properties in fruits and berries to the maximum, without “boiling” them during canning and without tiring themselves with the endless process of sterilizing jars. We bring you the best options: the healthiest raw feijoa jelly - basic and cranberry recipes!
Feijoa jelly for the winter: a step by step recipe with photos
Required Ingredients:
- feijoa - 1 kg
- sugar - 1 kg
Cooking method:
- Select ripe or ripening fruits (no brown tint should be visible in the section), rinse thoroughly under running water, dry with a paper towel or towel, then cut off the sepal tails on the sides. The skin does not need to be peeled off.
- Divide each berry into several pieces, place in a container of the required volume and use a blender to beat the mass until smooth. You can also simply twist the feijoa pieces through a meat grinder with a fine nozzle, but then the dish will look a little less aesthetically pleasing and will look more like raw than directly to jelly without cooking.
- Gradually add sugar to the mass (preferably in small portions) until it is completely dissolved. It is best to grind the mixture once again with a blender so that no grains are felt on the sample.
- Place the finished product in dry, clean jars and store in the refrigerator, cellar or on the loggia during the cold season. Bon appetit! Cranberry is an incredibly tasty fruit that enriches the body with priceless vitamin C and has an excellent antiseptic effect. Add it to your daily diet - and forget about colds!
Feijoa and cranberry jelly - a vitamin delicacy for the winter
Required Ingredients:
- feijoa - 1 kg
- sugar - 800-1000 g
- cranberries - 500 g
Cooking method:
- Prepare the berries before the main cooking as indicated in the previous recipe, i.e. wash, dry and cut them without removing the skin.
- Grind the feijoa fruits with sugar using a meat grinder or blender until a mixture with a homogeneous consistency is created, then add cranberries to the container and grind everything again.
- The finished raw jelly remains only to be put into jars, placed in the refrigerator, wait for thickening - and an excellent dessert is ready to serve!
Feijoa berries are a unique product, o useful properties which few people know today. These dark green berries with pimples are not only very tasty, but also very healthy. First of all, feijoa is distinguished by a high content of water-soluble iodine compounds in its composition. In addition, the fruits contain a large amount of vitamin C, sucrose, fiber, malic acid, as well as natural antioxidants, which are the best remedy for the prevention of a number of diseases, including cancer. Therefore, it is useful to eat berries not only raw, but also in the form of feijoa jelly, which can be stored in the refrigerator for a long time (up to a year).
Feijoa jelly recipe for the winter with a photo
To make feijoa jelly, you will need the following ingredients:
- feijoa puree - 4 cups
- apple cider vinegar - 1 cup
- pectin powder - 50 gr
- sugar - 5 cups
Cooking method:
- First of all, feijoa should be cut into small pieces and pureed with a blender or meat grinder. Put the resulting puree in a medium-sized saucepan, add fruit pectin, apple cider vinegar and mix.
- Place the saucepan with mashed potatoes in a water bath and boil for a couple of minutes, stirring constantly. Remove the pan from the heat and continue to stir while adding the sugar.
- Return the pot of feijoa jelly to the heat and, continuing to stir vigorously, boil for a few more minutes. It is very important to eliminate the emerging foam during the cooking process.
- After removing the mass from the heat, spread the resulting jelly into pre-prepared sterilized jars and be sure to place them upside down on a flat surface. Flip jars of feijoa jelly after 5 minutes. After that, the banks should be left at room temperature for a day. After 24 hours, the jars can be rearranged in the refrigerator. Raw jelly in such conditions can be stored for up to a year.
Recipe with a photo of live jam - feijoa jelly
To make jelly without cooking, you will need the following components:
- feijoa fruits - 1 kg
- sugar - 1 kg - blender
Cooking method:
- Wash the berries and, laying them out on a napkin, let them dry. Trim the stems without removing the skin.
- Using a blender, puree, gradually adding sugar and achieving a homogeneous mass.
- Pour the mass into jars and close tightly with lids. After a day, the mass will thicken to the consistency of jelly and take on a rich green color.
- Jars containing raw jelly are best refrigerated. It is recommended to store the product at a temperature not exceeding plus 10 degrees.
The resulting feijoa jelly can be consumed raw, added as a topping to ice cream, and also used to decorate culinary products. Thanks to its jelly-like consistency, it is also perfect for eating as a dessert.
